Chicken Asparagus Salad Recipe
Summary
Main IngredientChicken
Ingredients
1 can (14 1/2 ounces) chicken broth
1 bay leaf
1 green onion, cut into 1 inch pieces
1 slice fresh ginger, peeled
4 boneless skinless chicken breast halves
Mustard Vinaigrette
1/2 pound asparagus spears, cut in half, cooked until crisp tender
1 can whole baby sweet corn, rinsed and drained
Spinach or lettuce leaves
3 small tomatoes, chopped
Directions
Combine broth, bay leaf, onion and ginger in medium saucepan.
Bring to a boil.
Add chicken; reduce heat to low.
Cover; simmer 8 minutes or until chicken is tender and no longer pink in center.
Remove from broth; cool slightly.
Meanwhile, prepare Mustard Vinaigrette.
Cut chicken diagonally into narrow strips; place in medium bowl with asparagus and corn.
Add vinaigrette; toss lightly.
Marinate at room temperature 15 minutes.
Drain, reserving vinaigrette.
Arrange chicken, asparagus and corn on individual spinach-lined salad plates.
Top with tomatoes.
Bring to a boil.
Add chicken; reduce heat to low.
Cover; simmer 8 minutes or until chicken is tender and no longer pink in center.
Remove from broth; cool slightly.
Meanwhile, prepare Mustard Vinaigrette.
Cut chicken diagonally into narrow strips; place in medium bowl with asparagus and corn.
Add vinaigrette; toss lightly.
Marinate at room temperature 15 minutes.
Drain, reserving vinaigrette.
Arrange chicken, asparagus and corn on individual spinach-lined salad plates.
Top with tomatoes.
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