Chicken and Asparagus Salad with Poached Egg

Chicken and Asparagus Salad with Poached Egg
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Chicken and Asparagus Salad with Poached Eggs

 

Prep Time: 15 minutes Cook Time: 35 minutes Makes: 4 servings

WHAT YOU NEED

 

6 cups chicken broth 1 bay leaf Sprigs fresh parsley or thyme 1 tsp peppercorns 1 lb asparagus, trimmed into 3-inch pieces 2 skinless boneless chicken breasts (about 2 lb) 1 tbsp white vinegar 4 eggs 6 cups mixed greens or baby arugula 1/2 tsp each salt and cracked pepper 1/2 cup raspberries 1/4 cup toasted natural sliced almonds

Dressing: 3 tbsp white wine vinegar 1 shallot, minced 1 1/2 tsp honey 1 tsp capers 1 tsp Dijon mustard 1/4 tsp each salt and pepper 1/3 cup olive oil

HERE’S HOW

 

  1. IN SHALLOW SAUCEPAN, heat chicken broth, bay leaf, parsley

and peppercorns over medium heat for 10 minutes. 2. ADD asparagus; cook for 2 to 3 minutes or until tender-crisp.

Remove with slotted spoon and plunge into ice water; drain and set aside. 3. ADD chicken to broth; cover and simmer for 20 to 25 minutes or

until chicken breasts reach internal temperature of 165°F. Remove chicken and transfer to cutting board. When cool enough to handle, slice crosswise. Strain chicken broth; stir in vinegar.

4. DRESSING: Meanwhile, whisk together vinegar, shallot, honey,

capers, Dijon mustard, salt and pepper. Slowly whisk in olive oil. 5. BRING broth to simmer. Crack eggs into small dish; slide, one

at a time, into broth. Cook for 3 to 4 minutes or until desired doneness. Remove with slotted spoon; blot on paper towels. 6. TOSS asparagus and greens with dressing; divide among 4

plates. Top each serving with chicken and poached egg. Season with salt and pepper. Garnish with raspberries and almonds.

ENJOY

INSIDER INFORMATION Replace almonds with sunflower seeds if desired.

NUTRITION INFORMATION

 

Per 1/4 of recipe Calories 570 Fat 30g Cholesterol 315mg Sodium 880mg Carbohydrate 13g Fiber 5g Sugars 7g Protein 62g

Recipe source: IncredibleEgg.org