---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Salads, Vegetables, Sauces
       Yield: 4 servings
       3 x  Chicken breast halves
       1 lb Fresh asparagus
            Head iceberg lettuce
            Lemon slices for garnish
 ----------------------------LEMON-HERB DRESSING----------------------------
     1/2 c  Lemon juice
       2 tb Lemon juice
       2 x  Sm clove garlic, pressed
       1 ts Oregano
       1 ts Basil
       1 ts Salt
     1/4 ts Pepper
     1/4 c  Slivered toasted almonds
   VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c lemon
   juice and water or broth to cover in a 9-in skillet. Place over med heat.
   Bring to a boil slowly. Reduce heat. Simmer for 1 min. Remove from heat.
   Cover. Let stand 20 mins. Remove chicken, pat dry and shred. PREPARATION:
   Place chicken in a saucepan. Cover with water. Simmer for 20 min. until
   done. Remove. Cool. Wash asparagus. Snap off stalks at the point of
   tenderness. Partially fill a large skillet with water. Bring to boil. Add
   asparagus. Cover and heat until water comes back to a boil. Uncover. Boil
   slowly for 4-5 mins until spears bend a little when lifted. Drain. Cool.
   With a knife, shred half of the lettuce. Place in a large salad bowl.
   combine the dressing ingredients. Shake until blended. Drizzle half of the
   dressing over the lettuce. Shred the chicken. Slice the asparagus into 2-in
   diagonal pieces. Combine with the lettuce. Drizzle with remaining dressing.
   Garnish with lemon slices. Serve, sprinkled with almonds, if desired.