Chicken & Asparagus Salad with Poached Egg
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
Yields: 4 servings
- Nutritional Information
Per serving: per 1/4 of recipe
Fat: 30 g
Cholesterol: 315 mg
Sodium: 880 mg
Carbohydrate: 13 g
Fiber: 5 g
Sugars: 7 g
Protein: 62 g
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.
Replace almonds with sunflower seeds if desired.