Curried Chicken Tossed Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Curry and basil pack plenty of flavor into this lightly dressed salad Irene Tetreault of South Hadley, Massachusetts Ingredients:
2 cups water |
2 cups cut fresh asparagus (1-inch pieces) |
1/2 cup julienned carrot (2-inch strips) |
4 cups mixed salad greens |
2 cups coarsely chopped spinach |
2 cups cubed cooked chicken breast |
5 tablespoons fat-free mayonnaise |
2 tablespoons olive oil |
2 tablespoons fat-free milk |
1 tablespoon lemon juice |
1 teaspoon thinly sliced green onion |
1 teaspoon honey |
3/4 teaspoon dried basil |
3/4 teaspoon curry powder |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a small nonstick skillet, bring water to boil. Add asparagus; cover and boil for 1 minute. Add carrots; cover and boil 1-1/2 to 2 minutes longer. Drain and immediately place asparagus and carrots in ice water. Drain and pat dry.
2. In a large bowl, combine the salad greens, spinach, chicken and blanched vegetables. In a small bowl, whisk together the remaining ingredients. Serve with salad. Yield: 4 servings.
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