Chicken Salad with Asparagus and Creamy Dill Dressing Recipe Print Page

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Photo by: Oxmoor House

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.

Oxmoor House MARCH 2010

Yield: 4 servings (serving size: 1 salad)
Cook time:5 Minutes
Prep time:3 Minutes

Ingredients

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)

Preparation

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.

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

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Chicken Salad with Asparagus and Creamy Dill Dressing recipe