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Chicken Salad with Asparagus Recipe

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This recipe for Chicken Salad with Asparagus, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joseph Smith
Added: Tuesday, August 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 c low salt chicken broth
4 chicken breasts, boneless and skinless
1/2# asparagus, trimmed and cut 2" long
1/2 c Nicoise olives, pitted
1 c cherry tomatoes, halved
3 T capers, rinsed and drained
2 T fresh basil, fine chop
Sea salt & pepper to taste
1 head of butter lettuce

Dressing:
2 med shallots, fine chop
2 t fresh thyme, fine chop
1 T parsley, fine chop
1/2 lemon juice
3/4 c extra-virgin olive oil
Sea salt & pepper to taste

Directions:
Directions:
Heat stock in large skillet, add chicken and cook thru. Allow to cool before removing chicken. Chunk chicken and put in a large serving bowl.
Blanche asparagus and add to chicken.
Add olives, tomatoes, capers and basil. Stir.
Mix dressing ingredients, except oil, in a small bowl. Drizzle oil into dressing and whisk to combine. Season to taste.
Pour 1/2 of dressing in salad mixture and combine.
Arrange chicken salad on a bed of lettuce on chilled salad plates. Serve remaining dressing on the side.
ŠJoree Tamburro

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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