Springtime Chicken Salad

Yields:	4 servings
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3	each	chicken breast halves, boneless and skinless
1	pound	asparagus	fresh
1	head	iceberg lettuce
1	slices	lemon	for garnish

Lemon herb dressing
1/2	cup	lemon juice
2	tablespoons	lemon juice
2	small	garlic cloves	pressed
1	teaspoon	oregano
1	teaspoon	basil
1	teaspoon	salt
1/4	teaspoon	black pepper
1/4	cup	almonds	slivered, toasted

Place chicken in a saucepan.

Cover with water.

Simmer for 20 minutes 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 minutes 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-inch diagonal pieces.

Combine with the lettuce.

Drizzle with remaining dressing.

Garnish with lemon slices.

Serve, sprinkled with almonds, if desired.

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It was easy and it was good!!!

Reviewed by rick-n-mick