Springtime chicken salad *** nfxs18b
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | xes | Chicken breast halves |
| 1 | pounds | Fresh asparagus |
| Head iceberg lettuce | ||
| Lemon slices for garnish | ||
| ½ | cup | Lemon juice |
| 2 | tablespoons | Lemon juice |
| 2 | xes | Sm clove garlic, pressed |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Slivered toasted almonds |
Directions
LEMON-HERB DRESSING
VARIATION: 1lb of boneless chicken breasts can be poached with ¼ 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.