Chicken Salad With Asparagus

Oxmoor House
Chicken Salad With Asparagus Recipe
Oxmoor House
4 servings (serving size: 1 1/4 cups)


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1/3 cup low-fat mayonnaise
3 tablespoons plain nonfat yogurt
1 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon lemon juice
2 1/2 cups (2-inch) sliced asparagus (about 1 3/4 pounds)
1/2 teaspoon salt
2 cups shredded cooked chicken breast
1/4 cup thinly sliced radishes
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped fresh cilantro
Boston lettuce leaves
12 cherry tomatoes, halved


Combine first 6 ingredients in a small bowl; set aside.

Boil asparagus in water and 1/2 teaspoon salt 2 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain.

Combine asparagus, chicken, radishes, onions, and mayonnaise mixture in a large bowl. Sprinkle with cilantro, and toss gently. Cover and chill.

Serve over lettuce leaves, and top each with 6 tomato halves.

Created date

March 2010

Nutritional Information

Calories 161
Fat 3.8 g
Satfat 0.7 g
Protein 20.1 g
Carbohydrate 12 g
Cholesterol 48 mg
Iron 1.4 mg
Sodium 685 mg
Caloriesfromfat 21 %
Fiber 1.9 g
Calcium 43 mg