CURRIED CHICKEN TOSSED SALAD

Curried Chicken Tossed Salad image

Curry and basil pack plenty of flavor into this lightly dressed salad Irene Tetreault of South Hadley, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

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Ingredients

2 cups water
2 cups cut fresh asparagus (1-inch pieces)
1/2 cup julienned carrot (2-inch strips)
4 cups mixed salad greens
2 cups coarsely chopped spinach
2 cups cubed cooked chicken breast
5 tablespoons fat-free mayonnaise
2 tablespoons olive oil
2 tablespoons fat-free milk
1 tablespoon lemon juice
1 teaspoon thinly sliced green onion
1 teaspoon honey
3/4 teaspoon dried basil
3/4 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

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., 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.

Nutrition Facts : Calories 236 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges