BELLEVILLE, Ill. — Chicken Asparagus & Strawberry Salad

6 cups mixed spring greens

2 cups sliced Eckert’s strawberries

1/2 lb roasted asparagus, cut into 1” length pieces

8 oz deli chicken, cut into bite-size pieces (about 1 1/2 cups)

1/2 cup slivered toasted almonds

½ cup feta cheese

¼ cup chopped fresh chives

Eckert’s Aunt Helen’s Sweet Vinaigrette, to taste

Place spring greens on large platter. Arrange remaining ingredients.

Drizzle dressing and toss gently.

Makes 4 servings.