Asparagus Chicken Salad
Salad
INGREDIENTS
- 1 pound fresh asparagus
- 3 Italian marinated chicken breasts, cooked and cubed
- 3 cups Romaine lettuce, torn into bite-size pieces
- 1/4 cup slivered almonds, toasted
- 1 1/2 tablespoons raisins
- 1 red apple, unpeeled
- 3/4 cup light sour cream
- 1/4 cup crumbled Gorgonzola or blue cheese
- 1 tablespoon lemon juice
- 1/4 teaspoon each garlic powder and black pepper
INSTRUCTIONS
- Snap off ends of asparagus, cook covered in a small amount of boiling water for 3 minutes. Plunge in ice water; drain well.
- Cut asparagus into 1 1/2-inch pieces, reserve 8 pieces for garnish.
- Combine asparagus pieces and next 4 ingredients in a large bowl.
- Cut half of apple into 1/2 –inch cubes; stir into chicken mixture. Slice remaining apple and reserve for garnish.
- Arrange salad in serving bowl. Garish with reserved asparagus and apple slices.
- To prepare dressing; combine remaining ingredients and stir well, pour over salad.
NOTES
Makes 4 servings 307 calories, 15 grams fat, 651 mg cholesterol, 741 mg sodium, 20 grams carbohydrate, 5 grams fiber, 27 grams protein
NUTRITION INFORMATION
SERVES:
Makes 4 servings 307 calories, 15 grams fat, 651 mg cholesterol, 741 mg sodium, 20 grams carbohydrate, 5 grams fiber, 27 grams protein
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
