Chicken Salad with Veggies and Lemon Dressing

1 lb fresh asparagus

1/2 tsp fresh grated lemon peel

1/3 cup fresh lemon juice

1 tbsp olive oil

1/4 tsp kosher salt

1/2 tsp freshly ground black pepper

4 cups mixed salad greens

2 cups chopped, cooked chicken (1/2 lb)

1 medium red bell pepper, cut into thin strips

Snap off tough ends of asparagus; arrange asparagus in steamer basket over boiling water. Cover and steam 8 minutes or until crisp tender. Plunge asparagus into ice water to stop cooking process; drain and chill.

For vinaigrette, whisk together lemon peel, lemon juice, olive oil, salt and pepper in a small bowl; set aside.

Top greens with chicken, bell pepper and asparagus. Toss with vinaigrette.