Chicken Salad with Asparagus and Zucchini

Cooking Light
"In graduate school, we lived on the edge of an asparagus field in western Massachusetts. After class, Mike worked on the farm, and sometimes he'd bring home a couple bunches of just-picked asparagus. I'd steam it, put a lump of butter on top, and call it supper. But combined with chicken, veggies, and this rich dressing, it's even more satisfying than the vegetable on its own." CLReader.
4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup greens)


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2/3 cup low-fat sour cream
2 tablespoons 1% low-fat milk
1/4 teaspoon salt
1/8 teaspoon freshly ground black peppercorns
1 1/2 cups (1-inch) diagonally cut asparagus
2 cups shredded cooked chicken breast (about 8 ounces)
1 cup chopped zucchini
1/3 cup thinly sliced radishes
1/3 cup finely chopped fresh flat-leaf parsley
1/4 cup thinly sliced green onions
2 teaspoons chopped fresh sage
6 cups mixed salad greens


To prepare dressing, combine first 4 ingredients, stirring well with a whisk.

To prepare salad, steam the asparagus, covered, for 3 minutes or until crisp-tender. Rinse with cold water, and drain. Combine asparagus and next 6 ingredients (asparagus through sage) in a large bowl. Add dressing mixture, tossing gently to coat. Serve over greens.

Created date

March 2005

Nutritional Information

Calories 138
Caloriesfromfat 25 %
Fat 3.9 g
Satfat 2.8 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 15.8 g
Carbohydrate 11.4 g
Fiber 4 g
Cholesterol 41 mg
Iron 2.8 mg
Sodium 882 mg
Calcium 162 mg