Chicken Salad with Asparagus

recipe
Instead of adding fruit to the chicken salad, we stirred in asparagus pieces, radishes, tomatoes, and green onions to reduce the carbs.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional Information

Calories 161
Caloriesfromfat 0.0 %
Fat 3.8 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 20.1 g
Carbohydrate 12 g
Fiber 1.9 g
Cholesterol 48 mg
Iron 1.4 mg
Sodium 685 mg
Calcium 43 mg

Ingredients

1/3 cup low-fat mayonnaise
3 tablespoons plain fat-free yogurt
1 teaspoon curry powder
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups (2-inch) sliced asparagus (about 1 3/4 pounds)
1/2 teaspoon salt
2 cups shredded cooked chicken breast
1/4 cup thinly sliced radishes
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped fresh cilantro
Boston lettuce leaves
12 cherry tomatoes, halved

Preparation

1. Combine first 6 ingredients in a small bowl; set aside.

2. Boil asparagus in water and 1/2 teaspoon salt 2 minutes or until crisp-tender; drain. Plunge into ice water; drain.

3. Combine asparagus, chicken, radishes, onions, and mayonnaise mixture in a large bowl. Sprinkle with cilantro, and toss gently. Cover and chill.

4. Serve over lettuce leaves, and top each serving with 6 tomato halves.

carbo rating: 10

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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