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 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
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Salad
- 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
- 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.
- 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.
- 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.
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.
- 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.
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
.A different squash but the same results.
I know this.
I have known this for years.
I prove it to myself regularly.