Salad Supper

Tonight, we had a simple, refreshing salad for our dinner, accompanied by crescent rolls.

Chicken & Tangerine Salad

12 oz. cooked chicken breast, cut in cubes

Olive oil

Salt & pepper

1 bunch asparagus, trimmed

3 c. escarole, torn into bite-size pieces

3 c. red leaf lettuce, torn into bite-size pieces

4 tangerines, peeled & separated into segments

1 orange bell pepper, julienned (I used a green pepper, though, since they're $2 cheaper per pound at our grocery)

3 thinly-sliced scallions

Saute chicken in a scant drizzle of olive oil in a non-stick pan. Season with salt & pepper. Break asparagus into bite-size pieces. Steam 3 minutes. Let cool to room temperature. Toss everything together and serve with your favorite dressing. I highly recommend citrus poppyseed dressing or any citrus vinaigrette. J loved hers with her plant's cranberry orange vinaigrette. Delicious & perfect for a May supper.