|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
- 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.
INSIDER INFORMATION Replace almonds with sunflower seeds if desired.
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