Dinner

Chicken and Asparagus Salad with Creamy Tarragon Dressing is for Dinner.

Chicken and Asparagus Salad with Creamy Tarragon Dressing takes several minutes to prepare.

Chicken and Asparagus Salad with Creamy Tarragon Dressing takes several minutes to cook.

Chicken and Asparagus Salad with Creamy Tarragon Dressing makes 4 servings.

The ingredients for Chicken and Asparagus Salad with Creamy Tarragon Dressing are:

4 cups (1 L) low-sodium chicken broth
1 small onion, peeled and quartered
1 sprig tarragon
1 bay leaf
4 boneless, skinless chicken breasts, about 6 oz (175 g) each
1 lb (500 g) asparagus, trimmed
Salt and freshly ground pepper
1 cup (250 mL) frozen peas


Dressing

1⁄4 cup (50 mL) plain yogurt
1⁄4 cup (50 mL) olive oil
1⁄4 cup (50 mL) white wine vinegar
1 tbsp (15 mL) drained capers, minced
2 tsp (10 mL) finely minced
fresh tarragon
1 tsp (5 mL) Dijon mustard
1⁄2 tsp (2 mL) minced garlic
1⁄2 tsp (2 mL) granulated sugar
1⁄4 tsp (1 mL) salt
1⁄4 tsp (1 mL) freshly ground pepper
6 cups (1.5 L) washed and dried
watercress, tough stems discarded
1⁄4 cup (50 mL) toasted pine nuts

Here is how you make Chicken and Asparagus Salad with Creamy Tarragon Dressing:

1. In a large deep skillet, combine chicken broth, onion, tarragon and bay leaf. Bring to a boil over high heat. Reduce heat to medium-low; simmer, covered, for 15 minutes for flavours to blend. 2. Add chicken breasts to skillet. Increase heat to medium-high; bring to a boil. Reduce heat to medium; cook, covered, for 6 minutes, turning once. Remove the skillet from the heat; let chicken breasts cool in poaching liquid for 20 minutes. Remove chicken from skillet; refrigerate until ready to serve. (Poaching liquid can be strained then refrigerated for up to 3 days or frozen for up to 1 month and used in recipes that call for chicken stock.) 3. Put asparagus in a steamer set over a saucepan of simmering water; sprinkle with salt and pepper to taste. Steam for 4 minutes. Add peas to steamer; steam for a further 2 minutes, until asparagus and peas are just tender. Remove steamer from the saucepan; let vegetables cool to room temperature. Set asparagus aside on a plate. 4. Slice the chicken breasts crosswise into thin diagonal slices. In a large bowl, gently toss together chicken and peas. 5. For dressing, whisk together yogurt, mayonnaise, 2 tbsp (25 mL) olive oil, 2 tbsp (25 mL) vinegar, the capers, tarragon, mustard, garlic, sugar, salt and pepper until smooth. Set aside 2 tbsp (25 mL) dressing; add the remaining dressing to chicken mixture and toss gently. 6. In a separate large bowl, toss watercress with remaining oil and vinegar and a pinch each of salt and pepper. Divide watercress among 4 dinner plates; top with chicken mixture, dividing evenly. Garnish with asparagus; drizzle asparagus with reserved dressing. Sprinkle each salad with pine nuts. Serve at once.Serves 4Serving Size:?serves 4Number of Servings: 4Recipe submitted by SparkPeople user NUSHIETTA.

The nutritional information for Chicken and Asparagus Salad with Creamy Tarragon Dressing is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 372.8

• Total Fat: 12.2 g
• Cholesterol: 101.7 mg
• Sodium: 709.7 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 5.7 g
• Protein: 49.4 g