Poached Chicken Breast and Spring Vegetable Salad

1. 1

   Cook potatoes Cover potatoes in a medium saucepan with water by 1 inch and add 2 teaspoons salt.

2. 2

   Bring to a boil, then reduce to a simmer and cook until tender when pierced with tip of knife, about 15 minutes.

3. 3

   Drain well and let cool.

4. 4

   Compose salad and serve Arrange chicken on a platter, and asparagus, potatoes, leeks, and artichokes on another.

5. 5

   Drizzle some dressing over the potatoes and asparagus.

6. 6

   Sprinkle chicken and potatoes with coarse salt, if desired.

7. 7

   Serve platters with a bowlful of dressing on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.