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Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 2 cups cut fresh asparagus (1-inch pieces)

  3. 1/2 cup julienned carrot (2-inch strips)

  4. 4 cups mixed salad greens

  5. 2 cups coarsely chopped spinach

  6. 2 cups cubed cooked chicken breast

  7. 5 tablespoons fat-free mayonnaise

  8. 2 tablespoons olive oil

  9. 2 tablespoons fat-free milk

  10. 1 tablespoon lemon juice

  11. 1 teaspoon thinly sliced green onion

  12. 1 teaspoon honey

  13. 3/4 teaspoon dried basil

  14. 3/4 teaspoon curry powder

  15. 1/4 teaspoon salt

  16. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Curried Chicken Tossed Salad Recipe photo by Taste of Home In a small nonstick skillet, bring water to boil. Add asparagus; cover and boil for 1 minute. Add carrots; cover and boil 1-1/2 to 2 minutes longer. Drain and immediately place asparagus and carrots in ice water. Drain and pat dry.

  2. In a large bowl, combine the salad greens, spinach, chicken and blanched vegetables. In a small bowl, whisk together the remaining ingredients. Serve with salad. Yield: 4 servings.

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