Title: Springtime Chicken Salad *** Nfxs18b
Categories: Chicken Salad Vegetable Dressing
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 |
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.