| 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
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