2 1/2 tablespoons lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
3/4 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/3 cup olive oil
1 whole poached chicken, skin removed, meat shredded (about 3 1/2 cups)
12 asparagus spears, cut into 2-inch pieces
1 large or 3 baby gold or red beets, peeled, thinly sliced with vegetable peeler
1/2 small red onion, cut into thin wedges
6 cups mixed spring salad greens
1. In small bowl, whisk together all vinaigrette ingredients.
2. Toss half of dressing with chicken. Cover; refrigerate at least 2 hours or until serving time.
3. In medium saucepan, cook asparagus in boiling salted water 3 to 4 minutes or until crisp-tender. Drain; rinse with cold water to cool.
4. In large bowl, toss asparagus, beets, onion and salad greens. Drizzle with remaining dressing; stir gently to coat. Arrange on serving platter. Top with chicken.
PER SERVING: 285 calories, 18.5 g total fat (3.5 g saturated fat), 25.5 g protein, 5.5 g carbohydrate, 70 mg cholesterol, 295 mg sodium, 2 g fiber