4 c. lettuce, bite size
2 c. spinach, coarsely chopped
1/2 c. alfalfa sprouts
2 c. boneless chicken breast, cubed, cooked
2 c. asparagus
1/2 c. carrots, slivered

Break and discard tough ends from asparagus and cut into 1-inch diagonals. Drop asparagus into boiling water, boil for 3-4 minutes or until it turns bright green. Remove from boiling water, and place immediately under cold water.

Pour boiling water over carrots and allow them to blanch for 1-2 minutes. Drain. (Or cook in dish with 1/2 inch water, covered in microwave 8 minutes.)

In large bowl, combine all ingredients. Serve with curried mayonnaise dressing.

CURRIED MAYONNAISE DRESSING (should be doubled) :
2 tbsp. olive oil
1 tbsp. fresh lemon juice
1-2 tbsp. mayonnaise
1 tsp. honey
1/2 tsp. curry powder
1/2 tsp. dried basil, or 2 tbsp. fresh basil, minced
1 tsp. scallions, minced
1/4 tsp. salt
Fresh ground black pepper

In a small bowl, combine oil, lemon juice, mayonnaise, and honey. Whisk until creamy. Add curry powder, basil, scallions, and salt. Whisk again. Pour over salad. Season with pepper to taste.