Chicken and pasta salad with asparagus | epicuriantime.com

Ingredients

• For oven-poached chicken:
• 1-5 pound roasting chicken
• 1 1/2 cups chicken stock
• 1/2 cup white wine
• 1 bay leaf
• 1 teaspoon tarragon and thyme
• For salad:
• 1 pound rotini pasta
• 1 pound asparagus, cooked
• 1/2 pound snow peas, trimmed and blanched
• 1 red pepper, seeded and sliced
• 1/2 cup almonds, unblanched and toasted
• For basil-tarragon dressing:
• 1/2 cup white onion, chopped
• 2 teaspoons sugar
• 2 teaspoons each fresh basil and tarragon
• 1 garlic clove, minced
• 1 cup vegetable oil
• 1/2 cup white wine vinegar
• to taste salt and pepper
• recipeIngredient ends