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Chicken Salad with Asparagus

Chicken Salad with Asparagus

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

Oxmoor House JANUARY 2005

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

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

Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 0.0%
  • Fat: 3.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 20.1g
  • Carbohydrate: 12g
  • Fiber: 1.9g
  • Cholesterol: 48mg
  • Iron: 1.4mg
  • Sodium: 685mg
  • Calcium: 43mg
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Chicken Salad with Asparagus recipe

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