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Chicken Salad with Asparagus and Creamy Dill Dressing

Oxmoor House
Prep time 3 mins
Cook time 5 mins
Yield 4 servings (serving size: 1 salad)
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.


  • 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
  • Creamy Dill Dressing
  • 8 tomato slices (about 1 large)
  • Freshly ground black pepper (optional)

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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