Curried Chicken Salad
| Yield: | 1 Servings |
| Categories: |
| 4 | c | Butter lettuce; washed, dried, and broken in bite-sized pieces |
| 2 | c | Spinach; coarsely chopped |
| 1/2 | c | Alfalfa sprouts |
| 1/4 | c | Arugula or fresh cilantro; chopped |
| 2 | c | Cooked chicken; in bite-sized pieces |
| 2 | c | Asparagus |
| 1/2 | c | Carrots; slivered |
| DRESSING | ||
| 2 | tb | Yogurt |
| 1 | tb | Fresh lemon juice |
| 1 | tb | Non-fat mayonnaise (up to 2) |
| 1 | ts | Honey |
| 1/2 | ts | Curry powder |
| 1/2 | ts | Dried basil or 2 teaspoons fresh basil, minced |
| 1 | ts | Scallions; minced (or more, to taste) |
| 1/4 | ts | Sea salt (optional) |
| Fresh ground black pepper to taste (optional) |
Advertisement