Poached Chicken Breast and Spring Vegetable Salad

• 12 ounces small new potatoes, scrubbed well
• Coarse salt
• 2 poached chicken breast halves
• 1 pound Steamed Asparagus (see page 294)
• Leeks Vinaigrette (page 305)
• Marinated Artichoke Hearts (page 305)
• Buttermilk Herb Vinaigrette (page 359)

1. Cook potatoes Cover potatoes in a medium saucepan with water by 1 inch and add 2 teaspoons salt.
2. Bring to a boil, then reduce to a simmer and cook until tender when pierced with tip of knife, about 15 minutes.
3. Drain well and let cool.
4. Compose salad and serve Arrange chicken on a platter, and asparagus, potatoes, leeks, and artichokes on another.
5. Drizzle some dressing over the potatoes and asparagus.
6. Sprinkle chicken and potatoes with coarse salt, if desired.
7. Serve platters with a bowlful of dressing on the side.

new potatoes, salt, chicken, leeks, hearts, buttermilk

Taken from www.epicurious.com/recipes/food/views/poached-chicken-breast-and-spring-vegetable-salad-393868 (may not work)