2 to 3 chicken breasts or 1/2 rotisserie chicken, shredded

1 pound asparagus, sliced on the diagonal

1/2 pound sugar snap peas, ends trimmed

1 avocado, diced

1 red leaf lettuce or lettuce of your choice, cleaned and cut

1/2 cup purple onion, diced

1 cup croutons or 1/2 cup salted nuts of your choice

1/2 cup shredded Parmesan cheese

2 tablespoons fresh lemon juice

1/2 teaspoon garlic, finely minced

1/3 cup olive oil

1/2 teaspoon salt and fresh ground pepper

In a medium size mixing bowl, add lemon juice, minced garlic, salt and pepper and olive oil. Whisk until fully emulsified.

Then, brush chicken breast with olive oil and sprinkle with coarse sea salt and fresh ground pepper generously on both sides. Grill or roast. (You can also use store bought rotisserie chicken).  Shred chicken for at least 2 cups.

Next, bring a medium pot of water to boil.  Blanch asparagus and sugar peas for three minutes and place in an ice bath for another few minutes. Drain asparagus and snap peas in a colander.

In a large serving bowl or platter, add shredded lettuce, blanched asparagus and snap peas, diced purple onion and diced avocado.  Finally, add chicken, sprinkle a bit of Parmesan and add croutons or nuts if you prefer.  Toss with vinaigrette and serve!  This is so delicious and a great summer meal.