Curried Chicken Salad with Asparagus and Toasted Almonds
From image 17 years ago
- - to make
- Serves 4
This has to be one of my favorite salads. Can easily be doubled for a large crowd. Plus it makes a great presentation with all the red, green, brown and white colors.
Ingredients
- 2 1/2 c diagonally cut asparagus shopping list
- 1/4 c. mayo shopping list
- 1/4 c plain yogurt shopping list
- 1 tsp curry powder shopping list
- 1 tsp fresh lemon juice shopping list
- 1/4 tsp. salt shopping list
- 1/8 tsp. black pepper shopping list
- 2 c chopped precooked boneless, skinless chicken breasts shopping list
- 1/3 c red pepper, chopped shopping list
- 1/4 c chopped fresh flat leaf parsley shopping list
- 2 T sliced almonds, toasted shopping list
How to make it
- Steam the asparagus, covered, 2 minutes until crisp tender. Do not overcook. Place in ice water to stop the cooking process and then drain. It's important that the asparagus is a little on the firm side, not soggy
- Combine the mayo and next 5 ingredients (mayo through to black pepper) in a large bowl, stirring well with whisk. Add the asparagus, chopped chicken, bell pepper, parsley and almonds and toss to coat.
- Serve on lettuce leaves with crusty bread or soft rolls.
People Who Like This Dish 3
- eclaires Chicago, IL
- jmv2101 Sydney, AU
- image Halifax, CA
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