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



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



  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.


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

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