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Chicken Asparagus Salad's picture
  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 (Two 10 Ounce Package)
  Salad dressing mix 4 Ounce (1 Envelope)
  Vegetable oil 2 Tablespoon
  Cider vinegar 2 Tablespoon
  Boston lettuce head 1 , separated into leaves
  Canned mushrooms 8 Ounce, drained (Two 4 Ounce Cans)
  Salad dressing/Mayonnaise 1⁄2 Cup (8 tbs)
  Hard cooked egg yolks 2

1. 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.)
2. While chicken cooks, cook asparagus, following label directions; drain; place in a shallow dish.
3. 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.
4. 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.
5. Blend mayonnaise or salad dressing into remaining dressing in asparagus dish; drizzle over chicken. Press egg yolks through a sieve on top.

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Chicken Asparagus Salad Recipe