Ingredients

Instructions

  1. Cover the boneless chicken breasts with 1/4 c lemon juice and water or broth to cover in a 9-in skillet.
  2. Place over medium heat and bring to a boil slowly.
  3. Reduce heat and simmer for one minute.
  4. Remove from heat, cover, and let stand 20 minutes.
  5. Remove chicken, pat dry, & shred.
  6. Snap off asparagus stalks at the point of tenderness.
  7. Partially fill a large skillet with water and bring to boil.
  8. Add asparagus; cover and heat until water comes back to a boil.
  9. Uncover and boil slowly for 4-5 minutes until spears bend a little when lifted.
  10. Drain and cool.
  11. With a knife, shred half of the lettuce and place in a large salad bowl.
  12. Combine the dressing ingredients and shake until blended.
  13. Drizzle half of the dressing over the lettuce.
  14. Slice the asparagus into 2-in diagonal pieces and combine with the lettuce.
  15. Drizzle with remaining dressing and garnish with lemon slices.
  16. Serve, sprinkled with almonds.