Springtime Chicken Salad

Recipe Ingredients

		Chicken breast halves
1 lb	454g / 16oz	Fresh asparagus
1		Iceberg lettuce
		Lemon slices for garnish
		Lemon Herb Dressing
1/2 cup	118ml	Lemon juice
2 tablespoons	30ml	Lemon juice
1		Garlic - pressed
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Basil
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/4 cup	23g / 0.8oz	Slivered toasted almonds

Recipe Instructions

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 minutes 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 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-in diagonal pieces. Combine with the lettuce. Drizzle with remaining dressing. Garnish with lemon slices. Serve, sprinkled with almonds, if desired.

Source:
Classic Chinese Cooking by Mai Leung pp.34-36

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