Chicken Salad with Asparagus and Toasted Almonds

Ingredients

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

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.

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