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.