1/4 cup olive oil 1/4 cup lemon juice 1/2 tsp lemon zest 1 clove garlic, finely chopped 1/2 tsp salt 1/4 tsp pepper 1 pound boneless skinless chicken breasts, cut into slices 1 pound asparagus 2 tbs chopped dill 1 tbs honey 1 cup cherry tomatoes, quartered 8 cups salad greens 4 hard cooked eggs, quartered

In a bowl, whisk together first 6 ingredients. Break off woody ends of asparagus but leave rest whole. Heat 2 tbs of the lemon dressing in a skillet. Add chicken and asparagus. Stir fry 10 min. or until chicken is cooked through and asparagus is tender.

Add dill and honey to the remaining lemon dressing. Add tomatoes and lemon dressing to the skillet, cook 1 min. or until heated through. TO SERVE---Line each plate with 2 cups salad greens, divide chicken mixture and dressing over the greens. TOP WITH EGGS AND SERVE. Makes 4 servings.*

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