Everybody loves chicken and it can be used in many open-face sandwiches. A left over piece of chicken can be sliced and servered with some mayonnaise and garnished with bacon or a wedge of tomato. In this recipe, the chicken is cooked for an hour and then the cooking water is used to cook the asparagus. When cooking a whole chicken, the breast can be cut out and used in another recipe. This chicken salad can also be arranged on a large platter with the asparagus on the side of the salad with toasted white bread. This way, each guest can take as much or as little as they want.
Chicken Salad with Asparagus, Capers and Walnuts
1 large chicken or hen
lemon cut in quarters
8 sprigs parsley
1 tsp. dried thyme
16 -18 asparagus, trimmed
4 finely chopped spring onions
4 tbsp. mayonnaise
2 tbsp. freshly squeezed lemon juice
2 tbsp. sour cream
2 tbsp. capers
1 tsp. fine salt
6-8 slices of buttered rye bread
4 tbsp. walnuts
To cook chicken and asparagus, cook chicken or hen for 1 hour in water with lemon, parsley and thyme. Remove chicken and blanch asparagus 2-3 minutes in the chicken stock. Remove asparagus and strain the stock. Come 3 cups of broth in the pot and reduce the quantity to ½ cup.
Cut half of the asparagus in ½ inch pieces. Remove the meat from chicken and cut it in ½ inch pieces.
To make dressing, add spring onions to stock, mayonnaise, lemon juice, sour cream, capers and salt.
To make salad, mix dressing with chopped asparagus, chicken and walnuts. Chill.
To assemble, place 2 whole asparagus on the buttered bread and then place 2-3 tablespoons of the chicken mixture on top of the asparagus. Garnish with extra walnuts.