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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I usually make this up the night before and take it in to work for a great lunch. Ingredients:
1 lb boneless skinless chicken breast |
1/4 cup lemon juice |
1 lb fresh asparagus |
1 head iceberg lettuce |
lemon slice (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 slice, for garnish |
1/4 cup slivered toasted almond, for topping |
Directions:
1. Cover the boneless chicken breasts with 1/4 c lemon juice and water or broth to cover in a 9-in skillet.
2. Place over medium heat and bring to a boil slowly.
3. Reduce heat and simmer for one minute.
4. Remove from heat, cover, and let stand 20 minutes.
5. Remove chicken, pat dry, & shred.
6. Snap off asparagus stalks at the point of tenderness.
7. Partially fill a large skillet with water and bring to boil.
8. Add asparagus; cover and heat until water comes back to a boil.
9. Uncover and boil slowly for 4-5 minutes until spears bend a little when lifted.
10. Drain and cool.
11. With a knife, shred half of the lettuce and place in a large salad bowl.
12. Combine the dressing ingredients and shake until blended.
13. Drizzle half of the dressing over the lettuce.
14. Slice the asparagus into 2-in diagonal pieces and combine with the lettuce.
15. Drizzle with remaining dressing and garnish with lemon slices.
16. Serve, sprinkled with almonds.
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