Poached Chicken Breast and Spring Vegetable Salad
A composed salad of marinated seasonal vegetables becomes a main course when fortified with sliced poached chicken. Not only is this an economical way to stretch a meal, it is practical in other ways, too. For starters, many of the components can be prepared (and refrigerated) ahead, and when served as shown, guests can select the ingredients they prefer. This salad offers an array of springtime’s fresh bounty, including asparagus, new potatoes, leeks, and artichokes, all gently cooked just until tender. You can adapt this formula to take advantage of whatever is in season throughout the year.
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
Cook potatoes Cover potatoes in a medium saucepan with water by 1 inch and add 2 teaspoons salt. Bring to a boil, then reduce to a simmer and cook until tender when pierced with tip of knife, about 15 minutes. Drain well and let cool.
Step 2
Compose salad and serve Arrange chicken on a platter, and asparagus, potatoes, leeks, and artichokes on another. Drizzle some dressing over the potatoes and asparagus. Sprinkle chicken and potatoes with coarse salt, if desired. Serve platters with a bowlful of dressing on the side.
