Chicken Asparagus Salad
|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.