Description
A delicious and refreshing curried chicken salad with asparagus and a creamy dressing.
Ingredients
Scale
- 1 lb fresh asparagus, trimmed and cut into diagonal 2 inch pieces
- 1 lemon (zest the skin and then squeeze the juice)
- 4 cups cooked chicken breast, cut into 1 inch pieces
- 1 cup sliced green onion
- 1/2 cup pine nuts, or other nuts of your choice
- salt and fresh-ground black pepper to taste
- 2 T buttermilk, sour cream, or Greek Yogurt
- 1/3 cup mayo
- 1 T fresh-squeezed lemon juice (or use more if you really like lemon)
- 1 T curry powder (or a little more)
- 2 tsp. Dijon Mustard
- 2 tsp. lemon zest (or a little more)
- 1/4 tsp. sea salt
Instructions
- Bring a pot of salted water to a boil. Hold one piece of asparagus in both hands and bend until it snaps to see where the woody part ends; then trim all the asparagus to that length.
- Cut asparagus on the diagonal into pieces and then cook in salted water for 3 minutes. (Don’t overcook!)
- While you’re waiting for water to come to a boil and cooking asparagus, zest the lemon and then cut lemon in half and squeeze the juice.
- Whisk together buttermilk (or sour cream or Greek yogurt), mayo, lemon juice, curry powder, Dijon mustard, lemon zest and sea salt to make the curry dressing. Start with the original amount of lemon juice and zest and taste to see if you want a bit more lemon.
- After it cooks exactly three minutes, drain asparagus into a colander placed in the sink and you may not need all the dressing if you prefer your salads to be fairly dry.
- Gently stir in the green onion and pine nuts.
- Season the finished salad to taste with salt and fresh-ground black pepper, and serve.
- This Curried Chicken Salad can be kept in the fridge for a few hours before serving. It was still amazing as leftovers when it had been in the fridge overnight, so if you’re cooking for a few people you could certainly double the recipe. If you have any extra dressing you might want to add a bit more right when you serve the salad.
Notes
- Cooked chicken can be prepared ahead of time or store bought.
- Green onions can be replaced with chives for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg