"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Warm Chicken Salad with Herbs and Asparagus Recipe

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This recipe for Warm Chicken Salad with Herbs and Asparagus, by , is from Food for Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aimee Zappa
Added: Wednesday, January 7, 2009


12 baby red potatoes, cut in half (or thirds)
6 boneless, skinless chicken breasts
1/2 tsp pepper
1/2 tsp salt
1/4 c dry white wine
1 T fresh basil
1 T fresh parsley
1 bunch asparagus, trimmed
2 c mixed greens

1 shallot, minced
2 cloves garlic, minced
1 T. balsamic vinegar
3 T. rice vinegar
1/4 c extra virgin olive oil
2 T. dry white wine
2 T. fresh dill
1/4 tsp salt

To make vinaigrette: combine all ingredients and shake/stir well.
Preheat oven to 325
Steam potatoes until tender (approx. 30 minutes). Season chicken with salt and pepper, add wine, basil, parsley. Bake at 325 20 minutes or until done.
Place trimmed asparagus in boiling water for 3 minutes.
Slice cooked chicken and arrange over mixed greens with potatoes and asparagus. Drizzle dressing over top.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is also a good vegetarian dish if you omit the chicken!




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