Chicken and Asparagus Salad with Poached Egg - Ohio Eggs

Ingredients

• 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