Springtime Chicken Salad

• 1 lb boneless skinless chicken breast
• 14 cup lemon juice
• 1 lb fresh asparagus
• 1 head iceberg lettuce
• lemon slice (to garnish)
• 12 cup lemon juice
• 2 tablespoons lemon juice
• 1 clove garlic, pressed
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon salt
• 14 teaspoon pepper
• lemon slice, for garnish
• 14 cup slivered toasted almond, for topping

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.

chicken breast, lemon juice, fresh asparagus, lemon slice, lemon juice, lemon juice, clove garlic, oregano, basil, salt, pepper, lemon slice, almond

Taken from www.food.com/recipe/springtime-chicken-salad-62077 (may not work)