Almond Chicken Salad with Asparagus
Introduction
Served on a bed of nutrient-rich spinach, this chicken is a tasty lunch or dinner!
Ingredients
2 cups asparagus tips, diagonally cut
1/2 cup plain, non-fat yogurt
1 teaspoon curry powder
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
12 ounces cooked skinless, boneless chicken breast, chopped
1/2 cup red bell pepper, seeded and chopped
1/4 cup fresh cilantro, chopped
2 tablespoons sliced almonds, toasted
spinach leaves
1/2 cup plain, non-fat yogurt
1 teaspoon curry powder
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
12 ounces cooked skinless, boneless chicken breast, chopped
1/2 cup red bell pepper, seeded and chopped
1/4 cup fresh cilantro, chopped
2 tablespoons sliced almonds, toasted
spinach leaves
Directions
1. Steam asparagus for 2 minutes or until crisp-tender.
2. In a medium bowl, whisk together the yogurt, curry, lemon juice and salt.
3. Add asparagus, chicken, bell pepper, cilantro and almonds and toss to coat.
4. Serve over spinach.
Serves 4.
2. In a medium bowl, whisk together the yogurt, curry, lemon juice and salt.
3. Add asparagus, chicken, bell pepper, cilantro and almonds and toss to coat.
4. Serve over spinach.
Serves 4.
Number of Servings: 4
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