Asparagus & Chicken Salad

Asparagus and Chicken Salad

I often dream about food. Do you?

Last night, I dreamed someone had given me some deer meat, which needed additional butchering. As I was prissily cutting on this meat, with a small and pointy knife, I was thinking about how I should cook it. I was thinking of people soaking it in vinegar water to help alleviate the gamey taste, so I prepared a marinade, which included apple cider vinegar.

I decided I would put the meat in the oven and roast it. Later, when I took it out of the oven, it looked like a perfectly browned, succulent, roasted chicken! As I brought it out of the oven, I felt such pride in my butchering skills. I'd heard the expression, "tastes like chicken", but never "looks like chicken".

In reality, I have no butchering skills, nor do I want to acquire them. I prefer leaving that task to the experts. Also, I only ate venison one time, which was many years ago, and I don't care to repeat the experience.

All in all, I thought the dream was very funny and I laughed as I recalled it this morning.

• Asparagus and Chicken Salad
• 1 rotisserie chicken, torn into bite-size pieces
• 1 bunch asparagus, cut into 1 inch pieces, and lightly steamed
• 1 medium red onion, diced
• 4 oz. Monterey Jack cheese, diced
• 1/2 cup mayo
• 2 Tbsp. apple cider vinegar
• 2 tsp. honey
• 1 -2 cloves garlic, finely minced
• freshly ground black pepper, to taste

For the dressing, whisk together the mayo, vinegar, and honey. Stir in garlic. Cover and refrigerate for at least 1 hour, longer if possible, for best flavor. Combine all other ingredients in a large bowl, pour dressing over, toss to lightly coat the salad. Add pepper to taste.