Rub chicken breasts with the oil; sprinkle with pepper. Place chicken on grill about 6 inches from medium coals. Grill, turning once, for 6 to 7 minutes or until tender. (Note: Chicken can also be poached, broiled, or pan sauteed, if you wish.) Cut into 1-inch chunks; place in bowl. Add 1 cup of the tarragon dressing; mix lightly to coat. Chill salad and remaining dressing. In a large skillet, cook asparagus, uncovered, with enough boiling water to cover, 7 minutes or just until tender. Plunge spears into cold water to stop cooking; drain well and chill. Line a large serving platter with spinach leaves. Mound the chicken salad in the center. Arrange asparagus, dividing evenly on platter. OR: Arrange ingredients evenly on 4 large dinner plates. Slice pear thinly and brush with remaining 1 tablespoon of the lemon juice. Arrange slices, slightly overlapping, attractively on platter or plates. Place remaining tarragon dressing in a small bowl (thin with a little milk if necessary) and pass at table. Makes 4 servings. [ 1001 HOME IDEAS MAGAZINE; April 1990 ] Posted to MM-Recipes Digest V4 #12 by email@example.com on Apr 27, 1999
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|Serving Size: 1 Serving (1019g)|
|Recipe Makes: 4|
|Calories from Fat: 809 (49%)|
|Amt Per Serving||% DV|
|Total Fat 89.8g||120 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 24.2g|
|Polyunsanturated Fat 45.9g|
|Cholesterol 334.9mg||103 %|
|Sodium 2050.2mg||71 %|
|Potassium 3029.3mg||80 %|
|Total Carbohydrate 94.9g||28 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 86.3g|
|Protein 124.2g||177 %|
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Calories per serving: 1649
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