Asparagus-Chicken Salad with Poached Eggs

Prepare a healthy and easy salad for dinner!

By Khalil Hymore

I am a huge fan of the French tradition of placing warm poached eggs atop a hearty salad. Not only does it add protein it's super delcious. Often after a busy day at work, I'll quickly poach a couple of eggs, toss a quick salad and serve a hearty, healthy salad for dinner instead of a full course dinner. It's such a timesaver!

Makes 2 Servings

• 2 cloves garlic, crushed
• 2 sprigs plus 1 tablespoon chopped fresh tarragon
• kosher or sea salt
• 2 boneless skinless chicken breasts, about ½ pound each
• 1/2 bunch asparagus, trimmed
• 2 teaspoons plus 3 tablespoons extra-virgin olive oil
• ground black pepper
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 large heart romaine lettuce, chopped
• 2 large eggs

Heat oven to 400° Fahrenheit. Place garlic cloves and tarragon sprigs in a large skillet and add enough water to come 3/4 of the way up the sides of the pan; season with salt and bring to a gentle boil. Add the chicken breasts and reduce to a simmer; cover and cook until the chicken is no longer pink in the middle, 15 to 18 minutes. Transfer the chicken to a plate and discard the poaching liquid. Fill the skillet with fresh water and set aside.

Meanwhile, place the asparagus on a rimmed baking sheet and toss with 2 teaspoons olive oil and season with salt and pepper. Roast until wilted but still crisp, 8 to 10 minutes. Remove from the oven and chop into 1/2-inch pieces.

When the chicken is cool enough to handle slice into strips or shred into large pieces. Whisk 3 tablespoons of the olive oil, 1 tablespoons of chopped tarragon, the lemon juice and mustard together in large bowl and toss with the lettuce, roasted asparagus and chicken.

Bring the water in the skillet to a gentle simmer and crack the eggs, one at a time, into a small cup or bowl. Carefully slip each egg into the barely simmering water and poach until set, about 4 minutes (for harder eggs cook 5 to 6 minutes). Remove the eggs from the water with a slotted spoon and place one on top of each salad. Serve immediately.