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
Ingredients
Scale
- 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
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
