Give standard salads a boost with one of nature’s perfect foods: eggs. One large egg delivers six grams of protein and nine essential amino acids, all for 70 calories. For more recipes and nutritional info, go to IncredibleEgg.org.
- 6 cups chicken broth
- 1 bay leaf, sprigs fresh parsley or thyme
- 1 tsp peppercorns
- 1 lb asparagus, trimmed into 3-inch pieces
- 2 skinless boneless chicken breasts (about 2 lbs)
- 1 tbsp white vinegar
- 4 eggs
- 6 cups mixed greens or baby arugula
- 1/2 tsp each salt and cracked pepper
- 1/2 cup raspberries
- 1/4 cup toasted natural sliced almonds
- 3 tbsp white wine vinegar
- 1 shallot, minced
- 1 1/2 tablespoon honey
- 1 tsp capers
- 1 tsp Dijon mustard
- 1/2 tsp each salt and pepper
- 1/3 cup olive oil
- In shallow saucepan, heat chicken broth, bay leaf, parsley and peppercorns over medium heat for 10 minutes.
- Add asparagus; cook for 2 to 3 minutes or until tender-crisp. Remove with slotted spoon and plunge into ice water; drain and set aside.
- Add chicken to broth; cover and simmer for 20 to 25 minutes or until chicken breasts reach internal temperature of 165 degrees. Remove chicken and transfer to cutting board. When cool, cut crosswise. Strain chicken broth and return to saucepan; stir in vinegar.
- Dressing: Whisk together vinegar, shallot, honey, capers, Dijon mustard, salt and pepper. Slowly whisk in olive oil.
- Bring both to simmer. Crack eggs into small dish; slide, one at a time, into broth. Cook for 3 to 4 minutes or until desired doneness. Remove with slotted spoon; blot on paper towels.
- Toss asparagus and greens with dressing; divide among 4 plates. Top each serving with chicken and poached egg. Season with salt and pepper. Garnish with raspberries and almonds.