This tasty salad is perfect for evenings when you’re looking for a quick, no-fuss meal. We hand-pulled large pieces of chicken from a cooked chicken breast to achieve a chunky texture. Serve with crackers to
complete the meal.
Ingredients
- 2½ cups (2-inch) diagonally cut asparagus
- 2 cups coarsely shredded cooked chicken breast (about 8 ounces)
- ½ cup thinly sliced radishes
- Creamy Dill Dressing
- 8 tomato slices (about 1 large)
- Freshly ground black pepper (optional)
How to Make It
- Steam asparagus, covered, 3 minutes or until crisp-tender. Drain and plunge asparagus into ice water; drain.
- Combine asparagus, chicken, radishes, and dressing in a large bowl; toss well. Arrange 2 tomato slices on each of 4 plates; top each serving with 1 cup chicken mixture. Sprinkle with pepper, if desired.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 170 kcal Calories from Fat: 38.7 kcal |
|
% Daily Value*
|
| Total Fat 4.3 g 12% |
Saturated Fat 0.6 g 3% |
Trans Fat 0.0 g |
Cholesterol 49 mg 16% |
Sodium 467 mg 8% |
carbohydrates 12.2 g 9% |
Dietary Fiber 2.8 g 7% |
Protein 21.2 g 42% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |