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Green Goddess Chicken Salad with Asparagus
I'm still working on finding tasty ways to use asparagus from our CSA box. Tonight's dinner was a really simple salad that I adapted from my favorite cookbook, Simply Organic.
Trim about 10 stalks of asparagus and cut them into 2-inch chunks. Cook the asparagus for 3 minutes in boiling water, then fish it out with tongs and drop into ice water. Put it in a bowl. Do the same thing with a couple of sliced chicken breasts (but boil as long as it takes to cook through, maybe 5 minutes). Toss the asparagus, chicken, and some sliced green onions in (here's where I made it even easier) Annie's Natural Goddess or Green Goddess Dressing. Put it on top of some greens. You're done! Eat it with some crusty bread.
Trim about 10 stalks of asparagus and cut them into 2-inch chunks. Cook the asparagus for 3 minutes in boiling water, then fish it out with tongs and drop into ice water. Put it in a bowl. Do the same thing with a couple of sliced chicken breasts (but boil as long as it takes to cook through, maybe 5 minutes). Toss the asparagus, chicken, and some sliced green onions in (here's where I made it even easier) Annie's Natural Goddess or Green Goddess Dressing. Put it on top of some greens. You're done! Eat it with some crusty bread.
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