Chicken Salad with Asparagus and Creamy Dill Dressing

Chicken Salad with Asparagus and Creamy Dill Dressing Recipe
Oxmoor House
This tasty salad is perfect for evenings when you're looking for a quick, no-fuss meal. We hand-pulled large pieces of chicken from a cooked chicken breast to achieve a chunky texture. Serve with crackers to complete the meal.


4 servings (serving size: 1 salad)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 170
Caloriesfromfat 0.0 %
Fat 4.3 g
Satfat 0.6 g
Monofat 1.7 g
Polyfat 1.5 g
Protein 21.2 g
Carbohydrate 12.2 g
Fiber 2.8 g
Cholesterol 49 mg
Iron 2.6 mg
Sodium 467 mg
Calcium 79 mg


2 1/2 cups (2-inch) diagonally cut asparagus
2 cups coarsely shredded cooked chicken breast (about 8 ounces)
1/2 cup thinly sliced radishes
8 tomato slices (about 1 large)
Freshly ground black pepper (optional)


1. Steam asparagus, covered, 3 minutes or until crisp-tender. Drain and plunge asparagus into ice water; drain.

2. Combine asparagus, chicken, radishes, and dressing in a large bowl; toss well. Arrange 2 tomato slices on each of 4 plates; top each serving with 1 cup chicken mixture. Sprinkle with pepper, if desired.


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Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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