Curried Chicken Salad With Asparagus And Toasted A... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This has to be one of my favorite salads. Can easily be doubled for a large crowd. Plus it makes a great presentation with all the red, green, brown and white colors. Ingredients:
2 1/2 c diagonally cut asparagus |
1/4 c. mayo |
1/4 c plain yogurt |
1 tsp curry powder |
1 tsp fresh lemon juice |
1/4 tsp. salt |
1/8 tsp. black pepper |
2 c chopped precooked boneless, skinless chicken breasts |
1/3 c red pepper, chopped |
1/4 c chopped fresh flat leaf parsley |
2 t sliced almonds, toasted |
Directions:
1. Steam the asparagus, covered, 2 minutes until crisp tender. Do not overcook. Place in ice water to stop the cooking process and then drain. It's important that the asparagus is a little on the firm side, not soggy
2. Combine the mayo and next 5 ingredients (mayo through to black pepper) in a large bowl, stirring well with whisk. Add the asparagus, chopped chicken, bell pepper, parsley and almonds and toss to coat.
3. Serve on lettuce leaves with crusty bread or soft rolls.
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