Summer Chicken Divan Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Chicken breasts3
 Onion1 Small, peeled and sliced
 Salt1 Teaspoon
 Pepper1 Dash
 Water1 Cup (16 tbs)
 Frozen asparagus spears20 Ounce (2 Packages)
 Parmesan salad dressing mix1 Ounce (1 Envelope)
 Vegetable oil1 Tablespoon
 Cider vinegar1 Teaspoon
 Boston lettuce head1 , separated into leaves
 Whole mushrooms2 Can (20 oz), drained
 Mayonnaise/Salad dressing1⁄2 Cup (8 tbs)
 Hard cooked eggs2

Nutrition Facts

Serving size: Complete recipe

Calories 2069 Calories from Fat 1218

% Daily Value*

Total Fat 136 g209.8%

Saturated Fat 17.6 g87.9%

Trans Fat 0.1 g

Cholesterol 871.3 mg

Sodium 4159.8 mg173.3%

Total Carbohydrates 48 g15.9%

Dietary Fiber 12.2 g48.9%

Sugars 23.7 g

Protein 161 g321.8%

Vitamin A 176.9% Vitamin C 73.2%

Calcium 39.8% Iron 88.4%

*Based on a 2000 Calorie diet


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.)
While chicken cooks, cook asparagus, following label directions; drain; place in a shallow dish.
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.
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.
Blend mayonnaise or salad dressing into remaining dressing in asparagus dish; drizzle over chicken.
Press egg yolks through a sieve on top.