Chicken Salad with Asparagus and Creamy Dill Dressing

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.

Yield: 4 servings (serving size: 1 salad)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • 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. 1. Steam asparagus, covered, 3 minutes or until crisp-tender. Drain and plunge asparagus into ice water; drain.
  2. 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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