1 c. thin asparagus, 2 inch lengths
2 c. cooked chicken breast, cut into 2 x 1/4 inch strips
1 c. sweet red pepper, cut in 2 inch matchsticks
Dilled yogurt dressing

Cook asparagus until crisp-tender (approximately 2-3 minutes); drain. Place in large bowl and add chicken, red pepper and dressing. Cover and refrigerate until ready to serve. Serve over lettuce leaves.