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Vegetable-Stuffed Pork Chops
There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.
Chicken-Asparagus Salad
Yield: Makes 4 servings
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)
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
