Directions

1. Snap off tough ends of asparagus; place asparagus in a steamer basket over boiling water. Cover and steam 8 minutes or until crisp-tender. Immediately plunge asparagus into ice water; drain well. Refrigerate until ready to serve.
2. For vinaigrette, in a small bowl whisk together lemon peel, lemon juice, oil, salt and pepper; set aside.
3. To serve, place salad greens in a large salad bowl. Add chicken, bell pepper strips and asparagus. Add vinaigrette; toss and serve.