Ingredients:
1 lb boneless skinless chicken breasts
1/4 cup lemon juice
1 lb fresh asparagus
1 head iceberg lettuce
lemon slices ( to garnish)
1/2 cup lemon juice
2 tablespoons lemon juice
1 clove garlic, pressed
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1/4 teaspoon pepper
lemon slices, for garnish
1/4 cup slivered toasted almonds, for topping
Directions:
Cover the boneless chicken breasts with 1/4 c lemon juice and water or broth to cover in a 9-in skillet.
Place over medium heat and bring to a boil slowly.
Reduce heat and simmer for one minute.
Remove from heat, cover, and let stand 20 minutes.
Remove chicken, pat dry, & shred.
Snap off asparagus stalks at the point of tenderness.
Partially fill a large skillet with water and bring to boil.
Add asparagus; cover and heat until water comes back to a boil.
Uncover and boil slowly for 4-5 minutes until spears bend a little when lifted.
Drain and cool.
With a knife, shred half of the lettuce and place in a large salad bowl.
Combine the dressing ingredients and shake until blended.
Drizzle half of the dressing over the lettuce.
Slice the asparagus into 2-in diagonal pieces and combine with the lettuce.
Drizzle with remaining dressing and garnish with lemon slices.
Serve, sprinkled with almonds.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.