Chicken and Asparagus Salad with Poached Egg

6 cups chicken broth, low sodium

1 bay leaf sprigs fresh parsley or thyme

1 teaspoon peppercorns

1 pound asparagus, trimmed into 3-inch pieces

2 skinless, boneless chicken breasts (about 2lbs)

1 tablespoon white vinegar

4 eggs

6 cups mixed greens or baby arugula

1 each salt and cracked pepper

1/2 cup raspberries

1/4 cup toasted natural sliced almonds

3 tablespoons white wine vinegar

1 shallot, minced

1 honey

1 teaspoon capers

1 teaspoon Dijon mustard

1 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 to chicken broth. Cover and simmer for 20 to 25 minutes or until chicken breasts reach internal temperature of 165 degrees Fahrenheit. Remove chicken and transfer to cutting board. When cool enough to handle, slice crosswise. Strain chicken broth; stir in vinegar.
Dressing: Meanwhile, whisk together vinegar, shallot, honey, capers, Dijon mustard, salt and pepper. Slowly whisk in olive oil.
Bring broth 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.

Replace almonds with sunflower seeds if desired.

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