Recipe of the Week: Lemon-Chicken Salad with Asparagus

sildenafil arial, cialis sans-serif; font-size: 12pt;”>Light for Summer and delicious!

viagra buy arial,sans-serif; font-size: 12pt;”>Ingredients:

1 pound fresh asparagus

1/2 teaspoon fresh grated lemon peel

1/3 cup fresh lemon juice

1 tablespoon olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 cups mixed salad greens

2 cups chopped, cooked chicken (1/2 pound)

1 medium red bell pepper, cut into thin strips

Directions:

Snap off tough ends of asparagus; arrange asparagus in a  steamer basket over boiling water.  Cover and steam for 8 minutes or until crisp-tender.  Plunge asparagus into ice to stop the cooking process; drain and chill.

For vinaigrette, whisk together lemon peel, lemon juice, olive oil, salt and black pepper in a small bowl; set aside.

Top greens with chicken, bell pepper and asparagus.  Toss with vinaigrette and serve.

Marty Williams, our resident chef, Thousand Oaks

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