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Menu Plan for Spring II: Week 11, Day 4

Chicken, Spinach and Asparagus Salad

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.

 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

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By Katie Zeller

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