Step 1: Stir together salad dressing, vinegar, honey and crushed red pepper in a small mixing bowl. Set aside.
Step 2: Heat oil in a large frypan. Add chicken, cook over medium high heat for 5 to 6 minutes or till chicken is tender and no longer pink, turning once. Transfer from frypan to a serving platter, cover and keep warm.
Step 3: Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or till asparagus is crisp tender, transfer to serving platter.
Step 4: Stir dressing mixture, add to frypan. Cook and stir for 1 minute, scraping up browned bits. Drizzle dressing over chicken and veggies. Sprinkle with tomato.
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