Chicken, Asparagus, and Spinach Salad

Chicken 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.


  • 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


  • 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.


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.


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