This is really quite good. Very light and refreshing and pretty simple. Grated some parmesan cheese over it which gave it a nice little something extra.
Chicken Salad with Asparagus and Creamy Dill Dressing
More From Oxmoor House
- Calories: 170
- Calories from fat: 0.0%
- Fat: 4.3g
- Saturated fat: 0.6g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 1.5g
- Protein: 21.2g
- Carbohydrate: 12.2g
- Fiber: 2.8g
- Cholesterol: 49mg
- Iron: 2.6mg
- Sodium: 467mg
- Calcium: 79mg
- 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)
- 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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