Chicken Salad with Asparagus and Toasted Almonds

Chicken Salad with Asparagus and Toasted Almonds Recipe
Randy Mayor; Melanie J. Clarke
Serve this salad on lettuce leaves with fruit salad and muffins.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 188
Caloriesfromfat 25 %
Fat 5.3 g
Satfat 1.3 g
Monofat 2.2 g
Polyfat 1.1 g
Protein 25.4 g
Carbohydrate 10 g
Fiber 2.7 g
Cholesterol 61 mg
Iron 2.1 mg
Sodium 415 mg
Calcium 73 mg


2 1/2 cups (1-inch) diagonally cut asparagus
1/4 cup fat-free mayonnaise
1/4 cup plain low-fat yogurt
1 teaspoon curry powder
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/3 cup chopped red bell pepper
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons sliced almonds, toasted


Steam the asparagus, covered, 2 minutes or until crisp-tender.

Combine the mayonnaise and next 5 ingredients (mayonnaise through black pepper) in a large bowl, stirring well with a whisk. Add the asparagus, chicken, bell pepper, parsley, and almonds; toss to coat.

Jean Kressy,

Cooking Light

May 2001
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