Summer Chicken Divan
|Onion||1 Small, peeled and sliced|
|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|
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.