Saturday, September 26, 2009

ASPARAGUS AND TOASTED ALMOND CHICKEN SALAD

2 1/2 cups 1-inch cut pieces asparagus
1/4 cup mayonnaise
1/4 cup plain low-fat yogurt
1 tsp curry powder
1 tsp lemon juice (fresh preferably)
1/4 tsp salt
1/8 tsp pepper
2 cups chopped roasted chicken breast
1/3 cup chopped red bell pepper
1/4 cup chopped fresh parsley
2 tbsp sliced almonds, toasted

Steam the asparagus for a couple of minutes until crisp tender.

Combine the mayonnaise, yogurt, lemon juice, curry powder, salt, and pepper in a large bowl using a wire whisk. Add the asparagus, bell pepper, parsley, almonds, and chicken; toss to coat.

Yield: 4 servings

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