Springtime Chicken Salad
May 6, 2019
Ingredients
- 3 chicken breast halves
- 1 pound fresh asparagus
- 1 head iceberg lettuce
- 1 lemon slices for garnish
- ***LEMON HERB DRESSING***
- 1/2 cup lemon juice
- 2 tablespoons lemon juice
- 2 small clove garlic
- pressed
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup slivered toasted almonds
Directions
- Step 1 Place chicken in a saucepan. Cover with water. Simmer for 20 min. until done. Remove. Cool.
- Step 2 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.
- Step 3 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.
- Step 4 Shred the chicken.
- Step 5 Slice the asparagus into 2-in diagonal pieces. Combine with the lettuce.
- Step 6 Drizzle with remaining dressing. Garnish with lemon slices.
- Step 7 Serve, sprinkled with almonds, if desired.