Chicken Salad with Asparagus and Creamy Dill Dressing

Yield: 1 serving ( Serving Size: 4 )
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  • 2 1/2 cup(s) diagonally cut aspargus
  • 2 cup(s) coarsely shredded cooked chicken breast
  • 1/2 cup(s) thinly sliced radishes
  • 8 slice(s) tomato
  • Freshly Ground Pepper
  • 1/2 cup(s) Lowfat Mayo
  • 1/2 cup(s) Nonfat Buttermilk
  • 1 tablespoon(s) Chopped Fresh Dill
  • 1 tablespoon(s) Fresh Lemon Juice
  • 1/4 teaspoon(s) Kosher Sale
  • 1/4 teaspoon(s) Freshly Ground Pepper


  1. Steam asparagus,covered, 3 minutes or until crisp. Drain and plunge into ice water. Drain. Combine asparagus, chicken, radishes, and Creamy Dill Dressing in a large bowl; toss well. Arrange two tomato slices on each 4 plates; top each with 1 cup chicken mixture. Sprinkle with pepper if desired. Creamy Dill Dressing - Combine all ingredients in a medium bowl, stirring well with a wisk. Serving size is 2 tablespoons
July 2011

This recipe is a personal recipe added by kimba1231 and has not been tested or endorsed by MyRecipes.

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