Springtime Chicken Salad

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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.

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Steps

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Cover the boneless chicken breasts with 1 / 4 c lemon juice and water or broth to cover in a 9-in skillet.

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Place over medium heat and bring to a boil slowly.

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Reduce heat and simmer for one minute.

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Remove from heat , cover , and let stand 20 minutes.

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Remove chicken , pat dry , & shred.

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Snap off asparagus stalks at the point of tenderness.

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Partially fill a large skillet with water and bring to boil.

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Add asparagus.

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Cover and heat until water comes back to a boil.

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Uncover and boil slowly for 4-5 minutes until spears bend a little when lifted.

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Drain and cool.

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With a knife , shred half of the lettuce and place in a large salad bowl.

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Combine the dressing ingredients and shake until blended.

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Drizzle half of the dressing over the lettuce.

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Slice the asparagus into 2-in diagonal pieces and combine with the lettuce.

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Drizzle with remaining dressing and garnish with lemon slices.

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Serve , sprinkled with almonds.

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Ingredients

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boneless skinless chicken breast, lemon juice, fresh asparagus, iceberg lettuce, lemon slice, garlic, oregano, basil, salt, pepper, toasted almond