Chicken Salad with Asparagus and Toasted Almonds

Chicken Salad with Asparagus and Toasted Almonds
Photo by Randy Mayor


  • ¼ cup fat-free mayonnaise
  • ¼ cup chopped fresh flat-leaf parsley
  • 1/8 teaspoon black pepper
  • ¼ teaspoon salt
  • 1 teaspoon fresh lemon juice
  • ¼ cup plain low-fat yogurt
  • 2 tablespoons sliced almonds, toasted
  • + 4 more ingredients
    • 1 teaspoon curry powder
    • 2 ½ cups (1-inch) diagonally cut asparagus
    • 1/3 cup chopped red bell pepper
    • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)

Steam the asparagus, covered, 2 minutes or until crisp-tender. Combine the mayonnaise and next 5 ingredients (mayonnaise through black pepper) in a large bowl, stirring well with a whisk. Add the asparagus, chicken, bell pepper, parsley, and almonds; toss to coat.

View full recipe at My Recipes


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