Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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

Jean Kressy
Recipe by Cooking Light May 2001

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

188 calories; calories from fat 25%; fat 5.3g; saturated fat 1.3g; mono fat 2.2g; poly fat 1.1g; protein 25.4g; carbohydrates 10g; fiber 2.7g; cholesterol 61mg; iron 2.1mg; sodium 415mg; calcium 73mg.
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