- Chicken breast halves
- 1 pound Fresh asparagus
- Head iceberg lettuce
- Lemon slices for garnish
- 1/2 cup Lemon juice
- 2 tablespoons Lemon juice
- 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 halfof 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.