Chicken Asparagus Almond Salad

There is a small market up the street that is the land of a farmer, so Farmer's Market?  I THINK SO!  This place has been open a few years now and today was their first day open for this season.  They will stay open until late summer and into the beautiful falls days of the orange foliage.  My children and I bought these items for less than $20 and we immediately sliced the cucumbers up and squeezed lemons for a salad dressing. 

From the above image, I have already made a My Grandmother's Greek Dressing and it was delicious!  Mine was a little tangy because I love lemon and I added in some dill weed.  This dressing should cover a salad for 4 people.

It was lunch time when I drove home from the market.  I wanted to use the lemon's for the dressing recipe (shown above) and the asparagus in a salad I saw a recipe earlier that day.  At least once a week, I cook about 10lbs of chicken breast so it's all done.  I prepare the chicken many different ways then eat it during the week whenever I am short on time, which is always.  The chicken is cooked, it is seasoned (not too much) and it is portioned for breakfast lunch or dinner.

For my Chicken Asparagus Almond Salad, I found this Whole 30 approved recipe.    

The What's:

1 bunch of trimmed and sliced asparagus
1 large chicken breast, pre-cooked, cubed
8 cherry tomatoes, halved
1 Tbsp. Silvered Almonds
Cubed cucumber, as many as you desire 

Bring a large saucepan of water to the boil over high heat. Add asparagus. Boil for 2 minutes or until just tender. Drain. Rinse under cold water. Combine asparagus, chicken, tomatoes, cucumbers and almonds in a bowl. Spoon dressing into salad mix and toss.  Serve cold.  Remove to an airtight container.