Cook asparagus in a small amount of water until crisp-tender, about 3-4
minutes; drain and cool. In a bowl, combine the next six ingredients. stir
in the chicken, apple and asparagus; toss. Serve over greens. Garnish with
alfalfa sprouts, if desired. Yield: 3 servings. Submitted by Horsburgh,
Everett, Ontario MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, April/May '97, p. 26
Posted to MC-Recipe Digest V1 #822 by Roberta Banghart
<bobbi744@sojourn.com> on Oct 01, 1997
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