Springtime Chicken Saladchicken, dressings, salads, vegetables 3 single chicken breast halves 1 lb fresh asparagus 1 head iceberg lettuce 1 lemon slices for garnish ----LEMONHERB DRESSING---- 1/2 cup lemon juice 2 tablespoon lemon juice 2 single sm clove garlic, pressed 1 teaspoon oregano 1 teaspoon basil 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup 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. |
