Instructions: Rub chicken breasts with the oil; sprinkle with pepper.

Place chicken on grill about 6 inches from medium coals.

Grill, turning once, for 6 to 7 minutes or until tender. (Note: Chicken can also be poached, broiled, or pan sauteed, if you wish.) Cut into 1-inch chunks; place in bowl. Add 1 cup of the tarragon dressing; mix lightly to coat. Chill salad and remaining dressing.

In a large skillet, cook asparagus, uncovered, with enough boiling water to cover, 7 minutes or just until tender. Plunge spears into cold water to stop cooking; drain well and chill.

Line a large serving platter with spinach leaves. Mound the chicken salad in the center. Arrange asparagus, dividing evenly on platter. OR: Arrange ingredients evenly on 4 large dinner plates.

Slice pear thinly and brush with remaining 1 tablespoon of the lemon juice.

Arrange slices, slightly overlapping, attractively on platter or plates.

Place remaining tarragon dressing in a small bowl (thin with a little milk if necessary) and pass at table.

Makes 4 servings.

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