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Chicken-Asparagus Salad

Chicken-Asparagus Salad

Chicken-Asparagus Salad


Makes 4 servings


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
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


  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.

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