Chicken Salad with Asparagus and Zucchini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In graduate school, we lived on the edge of an asparagus field in western Massachusetts. After class, Mike worked on the farm, and sometimes he'd bring home a couple bunches of just-picked asparagus. I'd steam it, put a lump of butter on top, and call it supper. But combined with chicken, veggies, and this rich dressing, it's even more satisfying than the vegetable on its own. CLReader. Ingredients:
2/3 cup low-fat sour cream |
2 tablespoons 1% low-fat milk |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black peppercorns |
1 1/2 cups (1-inch) diagonally cut asparagus |
2 cups shredded cooked chicken breast (about 8 ounces) |
1 cup chopped zucchini |
1/3 cup thinly sliced radishes |
1/3 cup finely chopped fresh flat-leaf parsley |
1/4 cup thinly sliced green onions |
2 teaspoons chopped fresh sage |
6 cups mixed salad greens |
Directions:
1. To prepare dressing, combine first 4 ingredients, stirring well with a whisk.
2. To prepare salad, steam the asparagus, covered, for 3 minutes or until crisp-tender. Rinse with cold water, and drain. Combine asparagus and next 6 ingredients (asparagus through sage) in a large bowl. Add dressing mixture, tossing gently to coat. Serve over greens.
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