Source: dLife

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

Servings

1.0
1 lb  red skinned potatoes 8.0
8 oz  boneless skinless chicken breasts 0.25
0 1/4 cup  cold water 0.25
0 1/4 cup  white wine 8.0
8 oz  fresh asparagus 2.0
2 each  head Boston lettuce 3.0
3 tbsp  balsamic vinegar 2.0
2 tbsp  fresh lemon juice 1.0
1 tbsp  cold water 1.0
1 each  fresh green onions 0.75
0 3/4 tsp  minced garlic 2.0
2 tbsp  fresh dill weed 3.0
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.