3 cups chicken stock or water
2 free-range chicken breasts or thighs
½ lb thin asparagus, cut into 2” pieces
½ cup Nicoise or any type of black olives pitted
10 cherry tomatoes, halved
2 Tbsp capers, drained
A handful finely chopped fresh basil
¼ tsp black pepper, sea salt
½ cup extra virgin olive oil
1 medium shallot minced
2 generous tsp finely chopped fresh thyme
1 Tbsp or more finely chopped fresh parsley
¼ cup fresh lemon juice (1 medium lemon)
Cook chicken in the stock for 10-12 minutes until tender and done. Cool chicken in the liquid, drain, and shred the chicken. Set aside. Cook asparagus for 3-4 minutes until tender but still firm. Drain and cool under cold water.
Add olives, tomatoes, capers, basil, and pepper to the chicken and stir to combine.
Mix the ingredients for the dressing and add to the salad mixture. Toss gently to combine. Arrange on a bed of organic baby greens, arugula, Bibb lettuce, or romaine lettuce. Garnish with Parmigiana Reggiano. Using a vegetable peeler, shave a few thin pieces onto the salad.
This salad can be prepared up to 6 hours ahead of time and refrigerated. Add the dressing just prior to serving. Serves 2-4, depending on appetites.