The best way to cook chicken for salad is to poach it.

        “Poach” means to cook by submerging in a gently simmering liquid. The liquid in today's recipe is an aromatic mixture of chicken broth and wine seasoned with garlic.

        Because there is no added fat, this is a light and healthy way to cook chicken. Another advantage of poaching chicken is using the flavorful liquid in the dressing. After removing the chicken, reduce the liquid by simply raising the heat and allowing it to boil until reduced to 1/3 the original amount. Cool before adding the other salad ingredients.

        The asparagus in this recipe makes it an ideal spring main dish. Choose the thickest asparagus spears you can find — they look prettier and are tastier with a better texture. It is important to cook the asparagus to just the “crisp-tender” stage. Covering it with soft white paper towels instead of a tight fitting lid will keep it bright green. Refresh it in ice water to stop the cooking.

        For convenience, you can make all the components in this salad ahead. Cover and chill, then toss together as close to serving time as possible.
       

Spring Chicken Salad

1 1/2 cups chicken stock
1/2 cup dry white wine
2 large cloves garlic, peeled and crushed
8 boneless, skinless chicken breast halves, washed, trimmed and pounded flat
1 pound fresh asparagus
1 cup mayonnaise
1 tablespoon fresh lemon juice
1/4 cup chopped parsley
1 teaspoon chopped fresh thyme
1 tablespoon finely shredded fresh basil
1 teaspoon salt, or to taste
1/4 teaspoon cayenne
1 large sweet red pepper, cut into small strips
1 sweet onion, halved and thinly sliced
Parsley sprigs or basil
16 cherry tomatoes, halved
Leaf lettuce leaves, washed, dried and chilled

        In a large, non-reactive skillet which has a lid, heat stock and wine with garlic to boiling. Add the chicken and cover with parchment paper or waxed paper, pressing down around the sides of the skillet. Cover with lid. Reduce to simmer for 8 to 10 minutes, depending on the size of the chicken breasts. They should be just done, or springy to the touch. Do not over-cook.

        Remove chicken, cover and set aside to cool. Reduce the stock mixture over high heat by 2/3. Strain and reserve.

        Wash asparagus and break off tough ends. Blanch in a large skillet about half filled with lightly salted, boiling water. Cover with two paper towels 3 to 4 minutes, or until crisp-tender. Immediately refresh in cold water and drain. Pat dry with paper towels. Cut asparagus on diagonal, into 2-inch pieces.

        Make dressing by whisking together mayonnaise, 2 tablespoons reduced poaching liquid, lemon juice, parsley, thyme, basil, salt and cayenne.

        To assemble salad, cut chicken across the grain, into 3/4-inch strips. Cut red pepper into 4 or 5 strips and cut each strip, crosswise, into small julienne strips. Combine chicken, pepper strips, sliced onion and asparagus with the dressing. Toss lightly.

        Line large platter with lettuce leaves. Mound the chicken mixture in the center of the platter. Arrange the tomato halves around the chicken. Makes 8 servings.

        Marilyn Harris hosts Cooking with Marilyn Harris 1-4 p.m. Saturdays on WKRC-AM (550). Send questions to Here's How, the Enquirer, 312 Elm St., Cincinnati 45202. Fax: 768-8330. E-mail questions to marilyn@55krc.com.

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