Thursday, March 17, 2011

I spy something green...(Almond Curried Chicken Salad)

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
Serves 4
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
  1. Toss asparagus with olive oil, salt and pepper.  Roast at 375 F for 10 minutes, or until crisp tender.  Set aside to cool.
  2. In a medium bowl, whisk together yogurt, curry, lemon juice, salt and pepper.
  3. Add cooled asparagus, chicken and almonds, toss to coat.
  4. Serve on a bed of mixed greens or spinach leaves.


West Michigan Quilter said...

OMG, I love almonds. I love curry. I love chicken. How could this not be good. It has all the ingredients I love. Thanks so much. Can't wait to make it.

Mama Pea said...

Mmmmm...that looks good. West Michigan Quilter is one of my blogging friends. She told me she's hooked on your blog. Thanks for all your great recipes!