My sister-in-law, Sarah, sent me this recipe years ago when I was newly pregnant and battling the most awful "morning" sickness. I say "morning" because it began at 2am but it didn't end until 8 or 9pm. I was miserable. But finally after week 13, I felt like myself again...and I was hungry! Starving. I made this chicken salad at least once a week-I really love it. This week I had the worst craving for it (I missed it)-so I just had to make it.
Once I took the picture I thought it was such a lovely color green and perfect for a St. Paddy's day post. Boy, I sure am submitting a lot of non-baking posts-but they are so yummy! So why ignore, right?
Almond Curried Chicken Salad with Asparagus
2 cups asparagus, 1-inch pieces cut on diagonal
1/2 cup plain, non-fat yogurt
1 teaspoon curry powder
1 teaspoon fresh lemon juice
1/4 teaspoon salt, plus some for roasted asparagus
1/8 teaspoon fresh ground pepper, plus some for roasted asparagus
2 cups cooked skinless, boneless chicken breast, chopped
2 Tablespoons sliced almonds, toasted
Mixed or spinach leaves
- Toss asparagus with olive oil, salt and pepper. Roast at 375 F for 10 minutes, or until crisp tender. Set aside to cool.
- In a medium bowl, whisk together yogurt, curry, lemon juice, salt and pepper.
- Add cooled asparagus, chicken and almonds, toss to coat.
- Serve on a bed of mixed greens or spinach leaves.