| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry, Salads, Vegetables, Sauces | 4 | Servings | |
INGREDIENTS
| 3 | x | Chicken breast halves |
| 1 | lb | Fresh asparagus |
| Head iceberg lettuce | ||
| Lemon slices for garnish | ||
| 1/2 | c | Lemon juice |
| 2 | tb | Lemon juice |
| 2 | x | Sm clove garlic, pressed |
| 1 | ts | Oregano |
| 1 | ts | Basil |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | Slivered toasted almonds |
INSTRUCTIONS
LEMON-HERB DRESSING 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 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”