Asparagus & Chicken Salad (Schwetzinger Spargelsalat) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The unusual combination of pineapple and asparagus makes this German chicken salad distintive and appealing. Though it is untried, I plan to make it soon and add my own tweaks. Note the brief preparation time does not include cooking the chicken or asparagus. Submitted for 'Zaar World Tour. Ingredients:
1/4 cup low-fat mayonnaise or 1/4 cup mayonnaise |
1 teaspoon vinegar |
1 tablespoon parsley (chopped) |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1 1/2 cups cold cooked chicken, diced |
1 cup canned pineapple chunk, drained |
1 cup grape tomatoes or 1 cup cherry tomatoes, halved |
3/4 lb asparagus, cooked, cooled and cut into 1 inch pieces |
Directions:
1. Combine mayonnaise, vinegar, parsley, calt and sugar. Let stand for 5-10 minutes.
2. Combine cubed chicken, pineapple and tomatoes in a large bowl. Add the dressing mix, tossing lightly
3. Arrange half the Asparagus in a large salad bowl or serving platter. Spoon chicken salad on top. Scatter remaining asparagus on top.
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