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Oxmoor House Photo by: Oxmoor House

Chicken Salad With Asparagus

Oxmoor House JANUARY 2002

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

Ingredients

  • 1/3 cup low-fat mayonnaise
  • 3 tablespoons plain nonfat yogurt
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon lemon juice
  • 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

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

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

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

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

Nutritional Information

Amount per serving
  • Calories: 161
  • Fat: 3.8g
  • Saturated fat: 0.7g
  • Protein: 20.1g
  • Carbohydrate: 12g
  • Cholesterol: 48mg
  • Iron: 1.4mg
  • Sodium: 685mg
  • Calories from fat: 21%
  • Fiber: 1.9g
  • Calcium: 43mg
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Chicken Salad With Asparagus Recipe

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