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Rating: 4 stars
2 Ratings
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Here's a cool, light salad that's great for hot, humid days. If you anticipate having leftovers, toss together only what will be eaten at dinner to keep all the components at their peak.

Dana McCauley
Recipe by Cooking Light August 2005

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Credit: Jan Smith

Recipe Summary

Yield:
2 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large saucepan; bring to a boil. Cook 5 minutes. Add chicken. Cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken from pan with a slotted spoon. Place chicken on a cutting surface; cover loosely with foil. Let stand 10 minutes; cut chicken into bite-sized pieces.

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  • Return poaching liquid to a boil. Add asparagus; cook 2 minutes or until crisp-tender. Drain and rinse with cold water; drain well. Discard bay leaf and onion. Combine chicken, asparagus, bell pepper, Apple-Kiwi Dressing, and tarragon; toss well to combine.

Nutrition Facts

216 calories; calories from fat 15%; fat 3.6g; saturated fat 0.7g; mono fat 1.6g; poly fat 0.8g; protein 31g; carbohydrates 16.8g; fiber 1.7g; cholesterol 66mg; iron 4.9mg; sodium 303mg; calcium 72mg.
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