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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Chicken Salad with Asparagus and Toasted Almonds

Serve this salad on lettuce leaves with fruit salad and muffins.

Cooking Light MAY 2001

  • Yield: 4 servings (serving size: 1 cup)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 25%
  • Fat: 5.3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 25.4g
  • Carbohydrate: 10g
  • Fiber: 2.7g
  • Cholesterol: 61mg
  • Iron: 2.1mg
  • Sodium: 415mg
  • Calcium: 73mg
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