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 BBS: The GWE BBS [ASV/CIN]
Date: 06-06-56 (07 19)             Number: 391
From: CRITTER #104 @15490*3        Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Chicken and Asparagus wit      Conf: (37) Home Cooki
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Chicken Asparagus Salad with Lemon Dill Vinaigrette

12 baby red potatoes
8 oz (250 g)  boneless chicken breasts
1/4 c water
1/4 c white wine
8 oz asparagus trimmed and cut into small heads of Bostaon lettuce torn into 

pieces

Lemon Dill Vinaigrette

3 tbs balsamic vinegar
2 tbs lemon juice
1 tbs water
1 lg green onion minced
3/4 tsp minced garlic
2 tbs chopped fresh dill
3 tbs olive oil


In a saucepan of boiling water, cook potatoes until just tender.  Peel and cut 

into cubes.  Place in salad bowl
and set aside.

In a saucepan bring chicken water and wine to a boil; reduce heat, cover and 

simmer for about 2 mins or unitl
chicken is no longer pink.  Drain and add to potatoes in bowl.

Steam asparagus until just tender-crisp; drain and add to bowl.  Add lettuce.  



To make the lemon dill vinaigrette; in bowl whisk together vinegar, lemon 

juice, water, onion, garlic and dill;
whisk in oil until combined.  Pour over chicken mixture; toss to coat well

Critter