Photo by: Photo: Jan Smith

Poached Chicken and Asparagus Salad

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)


  • 6 cups water
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1 none bay leaf
  • 1 none small onion, halved
  • 1/2 pound skinless, boneless chicken breast
  • 2 1/2 cups (1-inch) slices asparagus
  • 1 cup yellow bell pepper strips
  • 1/4 cup Apple-Kiwi Dressing
  • 1 teaspoon finely chopped fresh tarragon


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.

Nutritional Information

Amount per serving
  • Calories: 216none
  • Calories from fat: 15%
  • Fat: 3.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 31g
  • Carbohydrate: 16.8g
  • Fiber: 1.7g
  • Cholesterol: 66mg
  • Iron: 4.9mg
  • Sodium: 303mg
  • Calcium: 72mg

Go to Full Version of

Poached Chicken and Asparagus Salad Recipe