Serve this salad on lettuce leaves with fruit salad and muffins.
Cooking Light MAY 2001
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.
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