2 cups asparagus tips, diagonally cut
1/4 cup low-calorie mayonnaise
1/4 cup plain, non-fat yogurt
1 teaspoon curry powder
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
2 cups cooked skinless, boneless chicken breast, chopped
1/2 cup red bell pepper, seeded and chopped
1/4 cup fresh cilantro, chopped
2 tablespoons sliced almonds, toasted
1.Steam asparagus for 2 minutes or until crisp-tender.
2.In a medium bowl, whisk together the mayonnaise, yogurt, curry, lemon juice and salt.
3.Add asparagus, chicken, bell pepper, cilantro and almonds and toss to coat.
4.Serve on fresh lettuce leaves.
* Almond Chicken Salad from the Public Health Cookbook by the Seattle and King County Department of Public Health — original source of recipe, public domain government resource