Chicken and Asparagus Salad |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 25 |
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From my collection of handwritten recipes. Ingredients:
1 cup thin asparagus, cut in 2-inch lengths |
2 cups cooked chicken, cut in 2 x 1/4-inch strips |
1 cup sweet red pepper, cut in 2-inch matchsticks |
3/4 cup plain low-fat yogurt |
3 tablespoons water |
1 tablespoon oil |
1 teaspoon dill weed |
1 teaspoon onion powder |
3/4 teaspoon salt |
1/8 teaspoon black pepper |
4 lettuce leaves |
Directions:
1. Cook asparagus in boiling water to cover until crisp-tender, 2-3 minutes. Drain; place in large bowl. Add chicken, red pepper, and Dilled Yogurt Dressing. Cover and refrigerate until ready to serve. Serve over lettuce leaves, if desired.
2. For Dilled Yogurt Dressing: Combine yogurt, water, oil, dill weed, onion powder, salt, and black pepper in a small bowl. Blend with wire whisk. Makes 1 cup dressing.
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