Chicken Salad with Asparagus and Zucchini (CL)

By goldens64

Jean and Mike Kressy, Cooking Light

JUNE 2003

Ingredients

• 2/3 cup low-fat sour cream
• 2 tablespoons 1% low-fat milk
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black peppercorns
• 1 1/2 cups (1-inch) diagonally cut asparagus
• 2 cups shredded cooked chicken breast (about 8 ounces)
• 1 cup chopped zucchini
• 1/3 cup thinly sliced radishes
• 1/3 cup finely chopped fresh flat-leaf parsley
• 1/4 cup thinly sliced green onions
• 2 teaspoons chopped fresh sage
• 6 cups mixed salad greens

Preparation

Step 1

To prepare dressing, combine first 4 ingredients, stirring well with a whisk.

To prepare salad, steam the asparagus, covered, for 3 minutes or until crisp-tender. Rinse with cold water, and drain. Combine asparagus and next 6 ingredients (asparagus through sage) in a large bowl. Add dressing mixture, tossing gently to coat. Serve over greens.