Source: dLife

Chicken, asparagus, and potatoes in a lemon dill vinaigrette dressing.

Servings

1 lb red skinned potatoes (12 small potatoes )
8 oz boneless skinless chicken breasts , cubed
0.25 cup cold water
0.25 cup white wine
8 oz fresh asparagus , trimmed and cut into small pieces
2 head Boston lettuce , torn into bite size pieces
3 tbsp balsamic vinegar
2 tbsp fresh lemon juice
1 tbsp cold water
1 fresh green onions , minced
0.75 tsp minced garlic
2 tbsp fresh dill weed , chopped (or 1 tsp dried)
3 tbsp olive oil

1 Bring a pot of water to a boil and add the potatoes. Cook until tender, drain, rinse under cold water, cut into cubes, and place in a large serving bowl.
2 Add chicken, water, and wine to a pot and bring to a boil. Lower heat, cover, and cook until chicken is no longer pink, about 2 minutes. Drain and add to serving bowl with potatoes.
3 Steam or boil asparagus until tender crisp, drain and add to bowl. Add lettuce to bowl and toss well.
4 Whisk together the remaining ingredients in a small bowl and pour over salad, mix to coat well.

Asparagus can be replaced with broccoli or green beans.