Chicken & Asparagus Salad with Poached Egg
6 cups chicken broth
1 bay leaf
Sprigs, fresh parsley, or thyme
1 tsp. peppercorns
1 lb. asparagus, trimmed into 3-inch pieces
2 skinless boneless chicken breasts (about 2 lbs)
1 tbsp. white vinegar
6 cups mixed greens or baby arugula
½ tsp. each salt and cracked pepper
½ cup raspberries
¼ cup toasted natural sliced almonds
3 tbsp. white wine vinegar
1 shallot, minced
1-1/2 tsp. honey
1 tsp. capers
1 tsp. Dijon mustard
¼ tsp. each salt and pepper
1/3 cup olive oil
1.) IN SHALLOW SAUCEPAN, HEAT chicken broth, bay leaf, parsley and peppercorns over medium heat for 10 minutes.
2.) ADD asparagus; cook for 2 to 3 minutes or until tender-crisp. REMOVE with slotted spoon and plunge into ice water; DRAIN and set aside.
3.) ADD chicken to broth; COVER and SIMMER for 20 to 25 minutes or until chicken breasts reach internal temperature of 165°F. REMOVE chicken and transfer to cutting board. When cool enough to handle, slice crosswise. STRAIN chicken broth; stir in vinegar.
4.) DRESSING: Meanwhile, WHISK together vinegar, shallot, honey, capers, Dijon mustard, salt and pepper. SLOWLY whisk in olive oil.
5.) BRING broth to simmer. CRACK eggs into small dish; SLIDE, one at a time, into broth. COOK for 3 to 4 minutes or until desired doneness. REMOVE with slotted spoon; blot on paper towels.
6.) TOSS asparagus and greens with dressing; DIVIDE among 4 plates. TOP each serving with chicken and poached egg. SEASON with salt and pepper. GARNISH with raspberries and almonds.
— Replace almonds with sunflower seeds if desired.