Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Poultry, Salads, Vegetables, Sauces

  4. Yield: 4 servings

  5. 3 x Chicken breast halves

  6. 1 lb Fresh asparagus

  7. Head iceberg lettuce

  8. Lemon slices for garnish


  10. 1/2 c Lemon juice

  11. 2 tb Lemon juice

  12. 2 x Sm clove garlic, pressed

  13. 1 ts Oregano

  14. 1 ts Basil

  15. 1 ts Salt

  16. 1/4 ts Pepper

  17. 1/4 c Slivered toasted almonds

  18. 1lb of boneless chicken breasts can be poached with

  19. 1/4 c lemon

  20. juice and water or broth to cover in a 9-in skillet. Place over med heat.

  21. Bring to a boil slowly. Reduce heat. Simmer for 1 min. Remove from heat.

  22. Cover. Let stand 20 mins. Remove chicken, pat dry and shred. PREPARATION:

  23. Place chicken in a saucepan. Cover with water. Simmer for 20 min. until

  24. done. Remove. Cool. Wash asparagus. Snap off stalks at the point of

  25. tenderness. Partially fill a large skillet with water. Bring to boil. Add

  26. asparagus. Cover and heat until water comes back to a boil. Uncover. Boil

  27. slowly for 4-5 mins until spears bend a little when lifted. Drain. Cool.

  28. With a knife, shred half of the lettuce. Place in a large salad bowl.

  29. combine the dressing ingredients. Shake until blended. Drizzle half of the

  30. dressing over the lettuce. Shred the chicken. Slice the asparagus into 2-in

  31. diagonal pieces. Combine with the lettuce. Drizzle with remaining dressing.

  32. Garnish with lemon slices. Serve, sprinkled with almonds, if desired. --


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