You can use leftover roast chicken, or poach chicken especially for this fresh-tasting spring salad.
By The Canadian Living Test Kitchen
Portion size: 6
Ingredients
4 cups (1 L) cooked chicken cutlets, cubed
1 lb (454 g) cooked asparagus spears, sliced
1 cup (250 mL) sliced celery
1 cup (250 mL) toasted walnuts
1/2 cup (125 mL) chopped green onions
1 cup (250 mL) light mayonnaise
1/4 cup (60 mL) light sour cream
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) hot pepper sauce
salt
pepper
Preparation
In bowl, toss chicken, asparagus, celery, walnuts and onions. In separate bowl, combine mayonnaise, sour cream, lemon juice, mustard and hot pepper sauce. Stir into chicken mixture. Season with salt and pepper to taste.
Message Thread
« Back to index