Chicken & Asparagus Salad with Poached Egg

Directions

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.

Ingredients

• 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