Springtime Chicken and Asparagus Salad with Lemon-Herb Dressing
rec.food.coking/Billy (2002)
Yield: 4 servings

3 single chicken breast halves*
1 lb fresh asparagus
1 head iceberg lettuce
1 lemon slices for garnish

LEMON-HERB DRESSING
1/2 cup lemon juice
2 tablespoon lemon juice
2 single small cloves garlic, pressed
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup slivered toasted almonds

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 minutes 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-inch diagonal pieces. Combine with the lettuce. Drizzle with remaining dressing. Garnish with lemon slices. Serve, sprinkled with almonds, if desired.

*Variation: 1 lb of boneless chicken breasts can be poached with 1/4 cup lemon juice and water or broth to cover in a 9-in skillet. Place over medium heat. Bring to a boil slowly. Reduce heat. Simmer for 1 minute. Remove from heat. Cover. Let stand 20 minutes. Remove chicken, pat dry and shred.