Put 2 c. cooked, chilled, diced chicken in large bowl. Sprinkle on 1/2 tsp. lemon pepper & stir well. Add 2 c. cooked & chilled whole wheat pasta and 3 c. cooked tender-crisp, chilled & diced Oceana County asparagus. Sprinkle on 1/4 tsp. salt & stir gently to mix. Add one Honeycrisp apple (diced with skin on ), 8 oz. Country Dairy Mild Cheddar Cheese cut into small cubes, and 1/4 c. oven-roasted sliced & salted almonds; stir gently to mix. Pour on 1/2 c. (or more, if you like it zippier) Vidalia(R) Onion Honey Mustard Salad Dressing (available at Rennhack Orchards Market) & mix well. Keep chilled until serving time. Makes 8 main-dish servings.
I served up this original recipe at the National Asparagus Festival Food Show in Hart on June 11. It was fun to see so many people there!