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Chicken Salad with Asparagus

Yield 4 servings (serving size: 1 1/4 cups)
Instead of adding fruit to the chicken salad, we stirred in asparagus pieces, radishes, tomatoes, and green onions to reduce the carbs.

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

Nutrition 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

How to Make It

  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.

  5. carbo rating: 10

The Complete Step-by-Step Low Carb Cookbook