Springtime Chicken Salad

Title: SPRINGTIME CHICKEN SALAD

Categories: Poultry, Salads, Vegetables, Sauces

Yield: 4 servings

3 x Chicken breast halves

1 lb Fresh asparagus

Head iceberg lettuce

Lemon slices for garnish

--LEMON-HERB DRESSING--

1/2 c Lemon juice

2 tb Lemon juice

2 x Sm clove garlic, pressed

1 ts Oregano

1 ts Basil

1 ts Salt

1/4 ts Pepper

1/4 c Slivered toasted almonds

1lb of boneless chicken breasts can be poached with

1/4 c lemon

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

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

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

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

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

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

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

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

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

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

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

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

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