Chicken, Spinach and Asparagus Salad, Thyme for Cooking's Healthy Weekly Menu.

Chicken, Spinach and Asparagus Salad
Bakery Bread

Cooking time: 20 minutes for menu Cooking schedule: see below for instructions

With leftover Cornish hen, this is a quick, simple summer salad.... Perfect way to start the week. I was thinking 'Egg Salad' when I made this - thus the mayo based rather than yogurt based dressing. Add some crusty bread from the bakery if you like.

Chicken, Spinach and Asparagus Salad

Total time: 20 minutes
Based on an old-fashioned Egg Salad, this mayonnaise-based dressing coats the Asparagus Egg Salad nestled on a bed of spring greens and surrounded with slices of moist, poached chicken.

Chicken, Spinach and Asparagus Salad Ingredients:

10oz (300gr) leftover chicken/Cornish hen or 2 boneless, skinless chicken breasts poached in 1 cup stock
8oz (240gr) asparagus
2 eggs
6oz (180gr) spinach
Bakery Baguette
Creamy Mayonnaise Dressing:
5 tbs mayo
1 1/2 tbs Dijon-style mustard
2 tbs tarragon wine vinegar
1/2 tsp fines herbes

Instructions:

Cook eggs.
If using leftover Grilled Hens:
Slice remaining meat off of the hens.
If using chicken breasts:
Put chicken breasts in a skillet large enough to hold them easily.
Add the stock and enough water to come half way up the sides of the breasts. Cover and bring to a boil.
Reduce heat and simmer until done, about 12 minutes.
Reserve stock for another use. Remove and slice.
The asparagus:
Snap off ends of asparagus. Cut asparagus into 1 inch (2.5 cm) lengths.
Fill a 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 refresh with cold water.
The rest:
Prepare spinach; wash and spin dry if needed.
Creamy Mayonnaise Dressing:
Mix all ingredients in a medium bowl.
To assemble:
When eggs are done, peel and roughly chop.
Add to the bowl with the dressing, along with the asparagus. Stir gently to combine.
Arrange greens on two plates.
Spoon asparagus/egg salad in the center, dividing evenly.
Arrange chicken around the edges. Serve.

Cooking schedule: 20 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium bowl, whisk, medium saucepan, salad spinner, small saucepan with lid, skillet with lid
if poaching
Start to cook eggs
Heat water for blanching asparagus
Slice hens if using leftovers
Poach chicken if using breasts
Trim, cut asparagus

Blanch asparagus
Refresh asparagus
Prepare spinach, wash, spin dry
Make Dressing
When eggs are done: peel, chop, add to dressing
Add asparagus to dressing, stir gently
Slice chicken if poaching breasts
Arrange spinach on plates
Spoon Asparagus Egg Salad in center of plates
Arrange chicken or sliced Cornish Hen,
Serve

Menu Plan for Spring II: Week 11, Monday

Chicken, Spinach and Asparagus Salad
Bakery Bread