Chicken and Asparagus Salad

Chicken and Asparagus Salad

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Servings: 6
Calories: 479


  • 1 chicken weighing 2 1/4 lbs
  • 1 1/2 tsp salt
  • 1/2 onion
  • 1 bay leaf
  • 1 clove
  • 4 oz leeks
  • 1 medium carrot
  • 1 small piece celeriac
  • 2 1/4 lb asparagus
  • 2 tbsp cider vinegar
  • Pinch white pepper
  • Pinch sugar
  • 4 tbsp corn oil
  • 2 tbsp chopped ch


  • Wash chicken and giblets, sprinkle with 1 tsp salt, cover with water and bring to the boil. Skim off any scum that forms during first 15 minutes.
  • Then turn heat down and poach chicken very gently for 1 1/2 hours.
  • Peel onion, spike bay leaf onto it with clove and add to chicken.
  • Trim, wash and slice leeks. Scrape and wash carrot, then cut into sticks. Peel, wash and halve celeriac.
  • After chicken has cooked for 30 minutes, add prepared vegetables to pan and continue to cook uncovered for remaining time.
  • Wash asparagus and peel stems where necessary.
  • At end of cooking time, remove chicken from pan, straining stock and returning it to pan. Bring back to the boil.
  • Tie asparagus firmly into a thick bunch and stand upright on bases in the chicken stock. Invert another saucepan over top and simmer for 10-12 minutes until tender. Remove from pan.
  • Take chicken meat off bone and cut into even pieces. Allow chicken and asparagus to cool.
  • Mix cider vinegar with 1/2 tsp salt, pepper, sugar and oil, then stir this dressing into chicken and asparagus.
  • Sprinkle with chives before serving.
Calories: 479 kcal
Carbohydrates: 22 g
Protein: 30 g
Fat: 31g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 95 mg
Sodium: 793 mg
Potassium: 1006 mg
Fiber: 7 g
Sugar: 7 g
Vitamin A: 3480 IU
Vitamin C: 24 mg
Calcium: 121 mg
Iron: 6 mg
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