Almond Chicken Salad with Asparagus

Info
Cook Time:

Serves: 4

Ingredients

 * 2 cups asparagus tips, diagonally cut


 * 1/4 cup low-calorie mayonnaise


 * 1/4 cup plain, non-fat yogurt


 * 1 teaspoon curry powder


 * 1 teaspoon fresh lemon juice


 * 1/4 teaspoon salt


 * 1/8 teaspoon fresh ground pepper


 * 2 cups 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


 * Lettuce leaves

Directions
1.Steam asparagus for 2 minutes or until crisp-tender.

2.In a medium bowl, whisk together the mayonnaise, yogurt, curry, lemon juice and salt.

3.Add asparagus, chicken, bell pepper, cilantro and almonds and toss to coat.

4.Serve on fresh lettuce leaves.

Source

 * Almond Chicken Salad from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, public domain government resource