Chicken and Asparagus Salad
Print Recipe Chicken and Asparagus Salad
Bring a large saucepan of water to the boil over high heat. Add asparagus. Boil for 2 minutes or until just tender. Drain. Rinse under cold water. Combine asparagus, chicken, tomatoes and almonds in a bowl. Remove to an airtight container.
Make dressing: Place lemon juice, oil, dill and garlic in a screw-top jar. Season with pepper. Secure lid. Shake well to combine. Toss dressing through salad just before serving.