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.