- 2 cups asparagus tips, diagonally cut
- 1/4 cup low-calorie mayonnaise
- 1/4 cup plain, non-fat yogurt
- 1 teaspoon curry powder
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 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
Instructions- Steam asparagus for 2 minutes or until crisp-tender.
- In a medium bowl, whisk together the mayonnaise, yogurt, curry, lemon juice and salt.
- Add asparagus, chicken, bell pepper, cilantro and almonds and toss to coat.
- Serve on fresh lettuce leaves.
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