SPRINGTIME CHICKEN SALAD *** NFXS18B

Servings: 4
Ingredients:

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

VARIATION: 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.

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