Chicken-Asparagus Salad

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this How Stuff Works article:

Publications International, Ltd., the Editors of.  "Chicken-Asparagus Salad."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/chicken-asparagus-salad-recipe.htm>  07 September 2008.

Chicken-Asparagus Salad Photo
Chicken-Asparagus Salad
Yield: Makes 4 servings
See Cooking Videos
Ingredients:
1
can (14-1/2 ounces) chicken broth

1
bay leaf

1
green onion, cut into 1-inch pieces

1
slice (1/4 inch thick) fresh ginger

4
boneless, skinless chicken breast halves (about 1 pound)

Mustard Vinaigrette (recipe follows)

1/2
pound asparagus spears, cut in half, cooked until crisp-tender

1
(8-3/4-ounce) can whole baby sweet corn, drained and rinsed

Spinach or lettuce leaves

3
small tomatoes, chopped



Preparation:
1.
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 no longer pink in center. Remove chicken from broth; cool slightly. (Reserve broth for another use, if desired.)

2.
Meanwhile, prepare Mustard Vinaigrette.

3.
Cut chicken diagonally into narrow strips; place in medium bowl with asparagus and corn. Add Mustard Vinaigrette; toss lightly. Marinate at room temperature 15 minutes. Drain, reserving vinaigrette.

4.
Arrange chicken, asparagus and corn on individual spinach-lined salad plates. Top with tomatoes. Serve with reserved vinaigrette.





This recipe appears in: Chicken