Springtime Chicken Salad

Yields:	4 servings
Rate this Recipe

Be the first to add a photo of this recipe!

3	x	chicken breast halves, boneless and skinless
1	pound	asparagus	fresh
1	head	iceberg lettuce
1	slices	lemon	for garnish

Lemonherb 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

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 medium heat.

Bring to a boil slowly.

Reduce heat. Simmer for 1 minute. 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 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 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.

Not a member? You can still rate this recipe!

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Very good !!! Might let them rise a bit longer next time. I will NOT be buying bagels anymore!!! My husband even liked them!