SPRINGTIME CHICKEN SALAD

Serving Size : 4   
Categories : Chicken Salads
Vegetables Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Chicken breast halves
1 pound Fresh asparagus [500 g]
Head iceberg lettuce
Lemon slices for garnish

-----LEMON-HERB DRESSING-----
1/2 cup Lemon juice [125 ml]
2 tablespoons Lemon juice
Sm clove garlic -- pressed
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Slivered toasted almonds [25 g]

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.