TLC Cooking "Chicken-Asparagus Salad"

Chicken-Asparagus Salad

Chicken-Asparagus Salad

YIELD Makes 4 servings
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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:

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.

This recipe appears in: Chicken

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