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Description

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

  • Serves: 4

Ingredients

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.
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