By reusing the poaching liquid in this dish you simultaneously build complexity of flavor and minimize the only hassle associated with poaching—making and disposing of the liquid. Don’t skimp on the almonds or radishes because they provide an essential crunch.

Slicing the chicken breast when cold, the cuts will be cleaner and juicier than if sliced while warm.

• 4 chicken breasts
• 1 bu asparagus
• 1 bu radish
• 1 bag salad greens or spinach or arugula
• ¼ C slivered almonds
• 1 lemon
• ½ C white wine
• 1 onion
• 2 garlic cloves
• 1 tsp salt
• any other aromatics you have carrots, leeks, herbs, and on
• ¼ C yogurt
• ¼ C olive oil

1. Season the chicken breasts liberally with salt
2. Trim and wash the asparagus
3. Shave the radishes thinly
4. Toast the almonds
5. Wash and dry the greens
6. Cut the lemon, onion, garlic, salt, and any other aromatics into rough chunks
7. Combine all that with the white wine in a medium pot
8. Lay the chicken over the aromatics and add water until just covered
9. Bring to a simmer and then reduce the heat and cook until the chicken breasts are plump and firm
10. Remove from the liquid and allow to cool
11. Add the asparagus to the cooking liquid and cook until bright green but still crisp
12. Remove from the liquid and transfer to the fridge to cool
13. Whisk the yogurt and olive oil together with a pinch of salt
14. When the chicken is cool, slice in to medallions
15. Cut the asparagus into ½” pieces
16. On a serving platter scatter the greens
17. Then fan the chicken over the greens and toss the asparagus, radishes and toasted almonds over the chicken
18. Drizzle with the yogurt dressing and serve