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08-28-2006, 04:49 PM
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Chicken Salad with Asparagus and Toasted Almonds
Chicken Salad with Asparagus and Toasted Almonds
Serve this salad on lettuce leaves with fruit salad and muffins. 2 1/2 cups (1-inch) diagonally cut asparagus 1/4 cup fat-free mayonnaise 1/4 cup plain low-fat yogurt 1 teaspoon curry powder 1 teaspoon fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon black pepper 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts) 1/3 cup chopped red bell pepper 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons sliced almonds, toasted Steam the asparagus, covered, 2 minutes or until crisp-tender. 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. Yield: 4 servings (serving size: 1 cup) NUTRITION PER SERVING CALORIES 188(25% from fat); FAT 5.3g (sat 1.3g,mono 2.2g,poly 1.1g); PROTEIN 25.4g; CHOLESTEROL 61mg; CALCIUM 73mg; SODIUM 415mg; FIBER 2.7g; IRON 2.1mg; CARBOHYDRATE 10g     
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