Ingredients
-
1
-
1/4
-
1
-
1
-
-
-
1/2
-
2
-
1
-
1
-
1
-
1
-
1/4
-
-
1/4
Directions
Springtime Chicken Salad, I found this recipe on a low-carb website, and it’s become a lifesaver I usually make this up the night before and take it in to work for a great lunch , This was truly delicious I didn’t have basil, so I added basil olive oil I was initially concerned that it was going to be way too tart with all the lemon juice, but it was healthy, delicious, tasty and filling used a pre prepared lettuce mix, and used turkey instead of chicken Definitely will be making this again! Thanks Mirj! (Reviewed for Spring PAC 2007)
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Steps
|
1
Done
|
Cover the Boneless Chicken Breasts With 1/4 C Lemon Juice and Water or Broth to Cover in a 9-in Skillet. |
|
2
Done
|
Place Over Medium Heat and Bring to a Boil Slowly. |
|
3
Done
|
Reduce Heat and Simmer For One Minute. |
|
4
Done
|
Remove from Heat, Cover, and Let Stand 20 Minutes. |
|
5
Done
|
Remove Chicken, Pat Dry, & Shred. |
|
6
Done
|
Snap Off Asparagus Stalks at the Point of Tenderness. |
|
7
Done
|
Partially Fill a Large Skillet With Water and Bring to Boil. |
|
8
Done
|
Add Asparagus; Cover and Heat Until Water Comes Back to a Boil. |
|
9
Done
|
Uncover and Boil Slowly For 4-5 Minutes Until Spears Bend a Little When Lifted. |
|
10
Done
|
Drain and Cool. |
|
11
Done
|
With a Knife, Shred Half of the Lettuce and Place in a Large Salad Bowl. |
|
12
Done
|
Combine the Dressing Ingredients and Shake Until Blended. |
|
13
Done
|
Drizzle Half of the Dressing Over the Lettuce. |
|
14
Done
|
Slice the Asparagus Into 2-in Diagonal Pieces and Combine With the Lettuce. |
|
15
Done
|
Drizzle With Remaining Dressing and Garnish With Lemon Slices. |
