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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 4 |
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Directions: 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.
Ingredients:
3 Chicken breast halves
1 Pound(s) Fresh asparagus
1/2 Cup(s) Asparagus; Fresh, Any Color
2 Sm clove garlic, pressed
1 Teaspoon(s) Chervil
1 Teaspoon(s) Basil
1 Teaspoon(s) FUSILLI PASTA (SPIRALS)
1/4 Teaspoon(s) Pepper
1/4 Cup(s) Slivered toasted almonds |
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