Chicken Salad with Asparagus and Creamy Dill Dressing
Serving Size
1 salad
Servings
4
Prep Time
3 min
Cook Time
5 min
Ingredients
2 1/2 cups (2-inch) diagonally cut
asparagus
2 cups coarsely shredded
cooked chicken breast (about 8 ounces)
1/2 cup thinly sliced
radishes
8 slices
tomato (about 1 large)
Freshly ground
black pepper (optional)
Directions
- Steam asparagus, covered, 3 minutes or until crisp-tender. Drain and plunge asparagus into ice water; drain.
- Combine asparagus, chicken, radishes, and dressing in a large bowl; toss well. Arrange 2 tomato slices on each of 4 plates; top each serving with 1 cup chicken mixture. Sprinkle with pepper, if desired.
Nutrition Information
| Sodium | 467 mg |
| Saturated fat | 0.6 g |
| Protein | 21.2 g |
| Polyunsaturated fat | 1.5 g |
| Monounsaturated fat | 1.7 g |
| Fiber | 2.8 g |
| Fat | 4.3 g |
| Cholesterol | 49 mg |
| Carbs | 12.2 g |
| Calories | 170 |
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010