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Summer Chicken Divan

Chicken.delights's picture
Ingredients
  Chicken breasts 3
  Onion 1 Small, peeled and sliced
  Salt 1 Teaspoon
  Pepper 1 Dash
  Water 1 Cup (16 tbs)
  Frozen asparagus spears 20 Ounce (2 Packages)
  Parmesan salad dressing mix 1 Ounce (1 Envelope)
  Vegetable oil 1 Tablespoon
  Cider vinegar 1 Teaspoon
  Boston lettuce head 1 , separated into leaves
  Whole mushrooms 2 Can (20 oz), drained
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Hard cooked eggs 2
Directions

Combine chicken, onion, salt, pepper and 2 cups water in a large frying pan; cover.
Simmer 30 minutes, or until chicken is tender.
Remove from broth; cool until easy to handle, then pull off skin.
Remove meat from each half of breast in one large piece; set aside. (Strain broth and chill for soup another day.)
While chicken cooks, cook asparagus, following label directions; drain; place in a shallow dish.
Prepare salad dressing mix with vegetable oil, vinegar and water, following label directions; drizzle 1/2 cup over asparagus; let stand 30 minutes to season.
Line a large shallow serving dish with lettuce; arrange asparagus spears over lettuce, then place chicken breasts, overlapping, in a row on top of asparagus.
Pile mushrooms at each end.
Blend mayonnaise or salad dressing into remaining dressing in asparagus dish; drizzle over chicken.
Press egg yolks through a sieve on top.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Interest: 
Summer, Party
Ingredient: 
Chicken

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