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Leftover Lemon and Garlic Chicken Breast, make a beautifully bright Spring chicken salad, this delightfully green Chicken, Asparagus and Cucumber Salad! Happy Tuesday!
Ingredients (serves 1):
a dozen fresh green asparagus, rinsed
1/3 cucumber, rinsed
half a Lemon and Garlic Chicken Breast
1 tablespoon Vinaigrette Dressing
Trim the bottoms of the asparagus.
Bring a large saucepan of water to a boil over medium-high heat. Stir in coarse salt, and add the asparagus. Cook, 9 minutes, or until just tender.
Once cooked, immediately plunge the asparagus in a bowl of ice water, to stop cooking. Drain thoroughly.
Halve cucumber, and cut into slices, and spoon them into a medium bowl.
Cut drained asparagus into chunks. Add to the bowl.
Cut Lemon and Garlic Chicken Breast into thin slices, and add to the bowl, as well.
Drizzle generously with Vinaigrette Dressing, and toss gently, to combine.
Spoon Chicken, Lemon and Asparagus Salad onto serving plate, and enjoy immediately!