| Ingredients: |  |
| |
 |
2
cups asparagus tips, diagonally cut |
|
1/4
cup low-calorie mayonnaise |
|
1/4
cup plain, non-fat yogurt |
|
|
|
1 teaspoon
fresh lemon juice |
|
|
|
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 |
|
Lettuce
leaves
|
| Directions: |
| |
| 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. |
