Curried Chicken Tossed Salad

By Totlxtc

Ingredients

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

Details

Servings 4

Preparation

Step 1

* In a small nonstick skillet, bring water to boil. Add asparagus; cover and boil for 1 minutes. 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. Yield: 4 servings.


Nutritional Analysis: One serving (2 cups salad with 2 tablespoons dressing) equals 236 calories, 10 g fat (2 g saturated fat), 62 mg cholesterol, 378 mg sodium, 12 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.