Chicken breasts poach gently in a curried coconut-milk broth with bay leaves and thyme while asparagus roasts until just tender, all destined for a bed of fennel, mesclun, and red endive with a honey-curry yogurt dressing.
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Heat oven to 375°F. Toss asparagus with oil, salt, 1/4 teaspoon curry powder, and pepper. Transfer asparagus to parchment-lined half sheet pan. until just tender and slightly browned. Set aside.
In 1-gallon pot, bring ingredients – chicken stock, coconut milk, bay leaves, thyme, cilantro, salt, remaining 1/2 teaspoon curry powder, and pepper – to . Add chicken, lower heat, cover pot, and 15 minutes or until chicken is tender and flesh is opaque.
Remove pot from heat; let chicken remain in stock 20 to 25 minutes . Remove chicken from stock, cool, and cut into 1/3-inch thick diagonal slices. Set aside.
In blender, combine dressing ingredients until creamy. Drain fennel and toss with 2-3 tablespoons of dressing.
On large plate, arrange mesclun, chicken, fennel, endive, onion, and asparagus. Drizzle dressing over salad ingredients and chicken. Garnish with cilantro.
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