Chicken & Asparagus Salad with Poached Egg

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  • 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
    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

    Calories: 570

    Fat: 30 g

    Cholesterol: 315 mg
    Sodium: 880 mg
    Carbohydrate: 13 g
    Fiber: 5 g
    Sugars: 7 g
    Protein: 62 g


  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 Info

Replace almonds with sunflower seeds if desired.