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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.

Chicken, Spinach and Asparagus Salad Ingredients:

 Instructions:

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