-Asparagus (10 – 15 pieces depending on the size)
-Dressing of choice (I used Kraft Light Asian Toasted Sesame and it was delicious!)
Use a vegetable peeler along the side of the asparagus. Boil and shred a chicken breast (I keep the extra in a little container and use it for a few salads throughout the week.) Combine asparagus, chicken, and feta, pour on your dressing, devour!
I also add cucumber chunks or some ribbons of summer squash sometimes to mix things up a bit.