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

"In graduate school, we lived on the edge of an asparagus field in western Massachusetts. After class, Mike worked on the farm, and sometimes he'd bring home a couple bunches of just-picked asparagus. I'd steam it, put a lump of butter on top, and call it supper. But combined with chicken, veggies, and this rich dressing, it's even more satisfying than the vegetable on its own." CLReader.

Jean and Mike Kressy
Recipe by Cooking Light June 2003


Recipe Summary test

4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup greens)


Ingredient Checklist


Instructions Checklist
  • To prepare dressing, combine first 4 ingredients, stirring well with a whisk.

  • To prepare salad, steam the asparagus, covered, for 3 minutes or until crisp-tender. Rinse with cold water, and drain. Combine asparagus and next 6 ingredients (asparagus through sage) in a large bowl. Add dressing mixture, tossing gently to coat. Serve over greens.

Nutrition Facts

138 calories; calories from fat 25%; fat 3.9g; saturated fat 2.8g; mono fat 0.1g; poly fat 0.2g; protein 15.8g; carbohydrates 11.4g; fiber 4g; cholesterol 41mg; iron 2.8mg; sodium 882mg; calcium 162mg.