Chicken Asparagus Salad

Ingredients:
200g chicken breast
3 cups water
2 cubes chicken bouillon
316g of asparagus tops (save woody bottoms for soup base)
9g finely grated raw ginger
2 tbsp of soy sauce
1 tbsp of ponzu sauce
2 tbsp of cider vinegar
1 packet of nutrasweet
75g of diced onion or green onion
Celery tops
Salt & Pepper
Lawry's Seasoned Salt
Garlic Powder

Instructions:
1. Put the 3 cups of water into a small sauce pan. Throw in the bouillon, salt and pepper, celery tops, diced onion, asparagus bottoms, garlic powder, and boil thoroughly to create a concentrated chicken/vegetable base.
2. In a separate small tupperware container, combine the grated ginger, vinegar, ponzu and nutrasweet, cover with tight lid, and shake to combine. Put this in the refrigerator.
3. Strain the soup base from the vegetable pieces. Hopefully at this point after boiling and reducing, you should have about 1 cup of concentrated soup. Cut the chicken into strips and boil in the soup base until cooked. When it is finished, take it out, dip it in cool water to cool, and then shred it or cut it into very small strips. You could chunk it if you want. Set the chicken aside for a moment. Continue to reduce the broth until you get about 1/2 cup of liquid.
4. Cut the asparagus tops diagonally into 1 inch segments. Take a large non-stick fry pan and heat it empty. When it is very hot (put a drop of water in and see if it jumps), then put in the asparagus pieces and fry and toss on high for 2 minutes or so. Then sprinkle on the seasoned salt, salt and pepper and fry for 30 seconds. Don't worry if some of the spices carmelize on the pan... After that, add the soup base and soy sauce, cover and let boil for 1 minute on high. Turn the heat down to medium, and throw in and toss the shredded chicken. After 30 seconds or so, remove from heat, and put into a covered bowl to chill in the refrigerator.
5. When you are ready to serve, the asparagus chicken mixture should be cold, and the vinegar ponzu dressing should be cold. Mix these two and toss thoroughly and serve!

Calories:
As configured here, this recipe including the chicken is 310 calories and enough for two servings of 155 each.

Options:
Since you have a few calories to spare, you could cut up some fresh tomatos into small pieces and toss with the salad as well.

Enjoy...