INGREDIENTS

INSTRUCTIONS

Rub chicken breasts with the oil; sprinkle with pepper.  Place chicken
on grill about 6 inches from medium coals.  Grill, turning once, for 6
to 7 minutes or until tender.  (Note:  Chicken can also be poached,
broiled, or pan sauteed, if you wish.)  Cut into 1-inch chunks; place
in bowl.  Add 1 cup of the tarragon  dressing; mix lightly to coat.
Chill salad and remaining dressing.  In a large skillet, cook
asparagus, uncovered, with enough boiling  water to cover, 7 minutes or
just until tender.  Plunge spears into  cold water to stop cooking;
drain well and chill.  Line a large serving platter with spinach
leaves.  Mound the chicken  salad in the center.  Arrange asparagus,
dividing evenly on platter.  OR: Arrange ingredients evenly on 4 large
dinner plates.  Slice pear thinly and brush with remaining 1 tablespoon
of the lemon  juice. Arrange slices, slightly overlapping, attractively
on platter  or plates. Place remaining tarragon dressing in a small
bowl (thin  with a little milk if necessary) and pass at table.  Makes
4 servings.  [  1001 HOME IDEAS MAGAZINE; April 1990 ]  Posted to
MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr  27, 1999

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 963
Calories From Fat: 561
Total Fat: 62.2g
Cholesterol: 232.1mg
Sodium: 1316mg
Potassium: 1594.1mg
Carbohydrates: 23.2g
Fiber: 6.3g
Sugar: 6.9g
Protein: 77.9g