Chicken & Asparagus Salad with Poached Egg

Chicken & Asparagus Salad with Poached Egg


  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.


  • 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


Replace almonds with sunflower seeds if desired.

This recipe is an excellent source of protein, vitamin A and choline.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.