Chicken Asparagus Salad Recipe
Ingredients
| Chicken breasts | 3 | |
| Onion | 1 Small, peeled | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Water | ||
| Asparagus spears package | 2 , frozen | |
| 1 envelope Parmesan salad dressing mix | ||
| Vegetable oil | ||
| Cider vinegar | ||
| 1 head Boston lettuce, separated into leaves | ||
| Mushrooms | 2 Can (10oz), drained | |
| 1/2 cup mayonnaise or salad dressing | ||
| 2 hard-cooked egg yolks | ||
Directions
1. Combine chicken, onion, salt, pepper and 2 cups water in a large frying pan; cover. Simmer 30 minutes, or until chicken is tender. Remove from broth; cool until easy to handle, then pull off skin. Remove meat from each half of breast in one large piece; set aside. (Strain broth and chill for soup another day.)
2. While chicken cooks, cook asparagus, following label directions; drain; place in a shallow dish.
3. Prepare salad dressing mix with vegetable oil, vinegar and water, following label directions; drizzle 1/2 cup over asparagus; let stand 30 minutes to season.
4. Line a large shallow serving dish with lettuce; arrange asparagus spears over lettuce, then place chicken breasts, overlapping, in a row on top of asparagus. Pile mushrooms at each end.
5. Blend mayonnaise or salad dressing into remaining dressing in asparagus dish; drizzle over chicken. Press egg yolks through a sieve on top.
2. While chicken cooks, cook asparagus, following label directions; drain; place in a shallow dish.
3. Prepare salad dressing mix with vegetable oil, vinegar and water, following label directions; drizzle 1/2 cup over asparagus; let stand 30 minutes to season.
4. Line a large shallow serving dish with lettuce; arrange asparagus spears over lettuce, then place chicken breasts, overlapping, in a row on top of asparagus. Pile mushrooms at each end.
5. Blend mayonnaise or salad dressing into remaining dressing in asparagus dish; drizzle over chicken. Press egg yolks through a sieve on top.
Chef
