Instructions: Snap off tough end of asparagus. Remove scales with knife or vegetable peeler, if desired. Cook asparagus, covered, in a small amount of boiling water for 6-8 minutes or until crisp-tender. Drain well and cut into 2" pieces. Combine 1 cup water, bouillon, chicken and bay leaf in medium saucepan. Bring to boil. Cover, reduce heat, and simmer 15 minutes or until
chicken is done. Remove chicken from broth, reserving 1 1/2 tsp. broth.

Discard bay leaf. Cool chicken and cut into 1" cubes. Combine chicken, asparagus and dill in a medium bowl; set aside. Combine pepper, reserved broth, lemon juice, mustard, oil and vinegar in a small bowl; stirring with
wire whisk. Pour over chicken mixture, toss well. Spoon chicken mixture evenly onto lettuce leaves and garnish with dill sprigs, if desired.

Yield: 2 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.