Chicken, Asparagus, and Spinach Salad; March Madness

This salad is reminiscent of the egg salad for sandwiches my mother used to make.

Actually, I still make it occasionally, for our bike ride picnics. I do something that would shock my mother, though: add capers and put in in a ‘wrap’.

I digress….

I try to vary the vinaigrettes / salad dressing we have on our salads. We eat a lot of salads when all the greens are in season so variety is necessary – and fun.

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Chicken, Asparagus, and Spinach Salad

Print Recipe

This easy, full-meal salad goes together quickly. I keep a few hard-boiled eggs in the fridge this time of year – for adding to salads or a quick picnic sandwich filling.  But they don’t take long to cook.

• Author: Kate
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Salad

Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts, (12oz, 360gr) total
• 1 cup (8oz, 240ml) chicken broth
• 8oz (240gr) asparagus. cut into 1 inch (2.5 cm) lengths
• 2 eggs, hard-cooked, peeled, roughly chopped
• 6oz (180gr) fresh spinach, prepped for salad
• Mayonnaise Dressing
• 5 Tbs mayonnaise
• 1 1/2 tbs Dijon-style mustard
• 2 tbs tarragon white wine vinegar
• 1 tbs fresh chives, snipped

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Instructions

• Chicken:
• Put chicken breasts in a skillet large enough to hold them easily.
• Add broth and enough water to come half way up the sides of the chicken.
• Cover and bring to a boil.
• Reduce heat and simmer until done, about 12 minutes.
• Remove chicken and slice. Save broth for another use.
• Asparagus:
• Fill large saucepan half full of water and bring to a boil over high heat.
• When boiling, drop in asparagus and parboil for 3 minutes.
• Drain and immediately rinse with cold water.
• Dressing:
• Mix all ingredients in a medium bowl
• To finish:
• Add eggs, asparagus to dressing and stir gently to combine.
• Arrange spinach on 2 plates.
• Put asparagus / egg mixture in the center, dividing evenly.
• Arrange the sliced chicken around the edge and serve.

Notes

I steam eggs – it makes them easier to peel. Put in a steamer basket with a bit of water. Cover and steam for 16 minutes after the lid becomes too hot to touch. Remove and put eggs in cold water.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 580
• Sugar: 3.8 g
• Sodium: 1182.7 mg
• Fat: 36.3 g
• Saturated Fat: 6.7 g
• Trans Fat: 0.1 g
• Carbohydrates: 8.9 g
• Fiber: 4.3 g
• Protein: 50.7 g
• Cholesterol: 327.6 mg

Keywords: chicken, spinach, asparagus

Someone said (but no one knows for certain who said it or what the exact phrasing is / was) ‘Insanity is doing the same thing over and over again and expecting different results’.

I keep planting seeds in little pots in March to grow into plants to put in my vegetable garden in May.

In my defense, I enjoy doing it.

However, in repeated experiments over the years, I have proven to myself that I get better and faster results if I sow the seeds directly into the ground in May.

Yes, that includes tomatoes.

It’s especially true of the squashes, both summer and winter.

For example:

The scrawny plant on the bottom of the photo with a pathetic attempt at a flower was planted in a seedling pot in the middle of March. It grew nicely, although never very big.

It was transplanted into my veggie garden 4 weeks ago..

The 3 big, green seedlings are from the same seeds that were planted directly in the dirt 10 days ago

Example 2:

.A different squash but the same results.

I know this.

I have known this for years.

I prove it to myself regularly.

And yet….

March Madness.