A bright and flavorful salad that’s just as good enjoyed as a quick lunch or as part of a weekend brunch.
2 skinless, boneless chicken breasts
2½ cups [625 ml] (1-inch) diagonally cut asparagus
¼ cup [60 ml] fat-free mayonnaise
¼ cup [60 ml] plain low-fat yogurt
1 tsp [5 ml] curry powder
1 tsp [5 ml] fresh lemon juice
¼ tsp [1.25 ml] salt
¼ tsp [1.25 ml] freshly ground black pepper
1/3 cup [80 ml] chopped red bell pepper
¼ cup [60 ml] chopped fresh flat-leaf parsley
2 green onions (scallions), finely sliced
2 tbsp [30 ml] sliced almonds, toasted
Preheat olive oil in a grill or regular pan on medium-high heat. Season both sides of the chicken breasts with salt and pepper. Cook the chicken breasts about 4 minutes per side, until just cooked through. Let cool on a plate.
Steam the asparagus until crisp-tender: put the asparagus and 1 tablespoon [15 ml] water in a microwavable bowl, cover with plastic wrap and microwave (high) for 2 minutes. Uncover and let cool. Be very careful when taking the plastic wrap off as very hot steam will escape.
In a large bowl, combine the mayonnaise and next 5 ingredients (mayonnaise through black pepper) in a large bowl, stirring well with a whisk. Dice the cooled chicken breasts and add to the bowl. Add the asparagus, chicken, bell pepper, parsley, green onions and almonds; toss to coat.
Serve in lettuce cups or in a wrap.
Recipe Credit: Adapted from Jean Kressy, Cooking Light Magazine