1 lb. thin asparagus, cooked
2 whole boneless, skinless chicken breasts, cooked and sliced
2 tangerines or sm. oranges, peeled and sectioned
1/2 c. seedless green grapes
1/2 c. sliced celery
1/3 c. sliced almonds (toasted)

Arrange asparagus. Place sliced chicken on top. Combine Tangerines, grapes and celery; arrange on top of chicken. Cover and refrigerate. Sprinkle with sliced almonds. Drizzle dressing on top. Serves 4-6.