Poached Chicken and Asparagus Salad

Poached Chicken and Asparagus Salad Recipe
Photo: Jan Smith
Here's a cool, light salad that's great for hot, humid days. If you anticipate having leftovers, toss together only what will be eaten at dinner to keep all the components at their peak.

Yield:

2 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 216
Caloriesfromfat 15 %
Fat 3.6 g
Satfat 0.7 g
Monofat 1.6 g
Polyfat 0.8 g
Protein 31 g
Carbohydrate 16.8 g
Fiber 1.7 g
Cholesterol 66 mg
Iron 4.9 mg
Sodium 303 mg
Calcium 72 mg

Ingredients

6 cups water
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 bay leaf
1 small onion, halved
1/2 pound skinless, boneless chicken breast
2 1/2 cups (1-inch) slices asparagus
1 cup yellow bell pepper strips
1 teaspoon finely chopped fresh tarragon

Preparation

Combine first 6 ingredients in a large saucepan; bring to a boil. Cook 5 minutes. Add chicken. Cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken from pan with a slotted spoon. Place chicken on a cutting surface; cover loosely with foil. Let stand 10 minutes; cut chicken into bite-sized pieces.

Return poaching liquid to a boil. Add asparagus; cook 2 minutes or until crisp-tender. Drain and rinse with cold water; drain well. Discard bay leaf and onion. Combine chicken, asparagus, bell pepper, Apple-Kiwi Dressing, and tarragon; toss well to combine.

Note:

Dana McCauley,

Cooking Light

August 2005
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