Chicken Salad with Radish, Aspapragus and Creamy Dill Dressing

This recipe is very easy, pretty, colorful and delicious...a perfect keeper!

2 1/2 cups (2 inch) asparagus, cut diagonally

4 cups coarsely shredded cooked chicken breast

1/2 cup thinly sliced radishes

8 tomato slices

Freshly ground black pepper

Dill Dressing (process in a blender):

1/2 cup cottage cheese

1/2 cup mayo

1/2 cup milk

1 T. olive oil

2 T. wine vinegar or fresh lemon juice

1/2 t. sugar

1 clove garlic

1 t. dill

salt and pepper

1. Steam the asparagus, covered, 3 minutes or until tender crisp depending on the thickness of the asparagus.
2. Drain and plunge into ice water.  Drain from the ice water.
3. Combine asparagus, chicken, radishes in a large bowl.  Add dressing to your liking.  Toss well.
4. Arrange 2 tomato slices on each of 4 plates.
5. Top each serving with 1 cup chicken mixture.
6. Sprinkle with pepper.