Makes 4 servings
|1||can (14-1/2 ounces) chicken broth|
|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)|
|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|
- 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.)
- Meanwhile, prepare Mustard Vinaigrette.
- 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.
- Arrange chicken, asparagus and corn on individual spinach-lined salad plates. Top with tomatoes. Serve with reserved vinaigrette.
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