Name: Chicken and Asparagus Salad with Poached Eggs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 6- cups chicken broth; 1- bay leaf; fresh parsley or thyme; 1- tsp peppercorns; 1- lb asparagus, trimmed into 3-inch pieces; 2 - skinless boneless chicken breasts; 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

Instructions

IN SHALLOW SAUCEPAN, heat chicken broth, bay leaf, parsley and peppercorns over medium heat for 10 minutes.
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.
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.
DRESSING: Meanwhile, whisk together vinegar, shallot, honey, capers, Dijon mustard, salt and pepper. Slowly whisk in olive oil.
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.
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.

Chicken and Asparagus Salad with Poached Eggs