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Chicken Asparagus Salad

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  Bay leaf 1
  Canned chicken broth 14 1⁄2 Ounce (1 Can)
  Baby sweet corn 1 Can (10 oz), rinsed and drained (Whole)
  Green onion 1 , cut into 1 inch pieces
  Ginger slice 1 , peeled (Fresh)
  Asparagus spears 1⁄2 Pound, cut into half, cooked until crisp tender
  Tomatoes 3 Small, chopped
  Boneless skinless chicken breast halves 4
  Mustard vinaigrette 2 Tablespoon
  Spinach leaves/Lettuce leaves 4

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 tender and no longer pink in center.
Remove from broth; cool slightly.
Meanwhile, prepare Mustard Vinaigrette.
Cut chicken diagonally into narrow strips; place in medium bowl with asparagus and corn.
Add 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.

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Chicken Asparagus Salad Recipe