It’s so easy, it’s so light, it’s so tasty. Just look at the colors. Doesn’t it scream HEALTHY and GOOD FOR YOU at you? Yet it’s tasty and filling at the same time: the right balance between protein-loaded lean chicken breast, raw veggies and some seasonal steamed asparagus. I especially like the dressing, as it is just enough to coat the salad, and it’s being made from low fat mayonnaise and yogurt. A pinch of curry and some lemon juice is all it needs to give it some flavor without drowning the flavors of the other ingredients. Just the way I like it.
This is an easy dinner or lunch, thrown together in even less time if you have some leftover chicken or if you pick up some rotisserie chicken on your way home. Bon Appetit!!
2 heaped teaspoons mayonnaise (light is fine)
Season chicken breasts with rosemary, thyme, salt and pepper. Grill in the oven for about 15 minutes, until just cooked through, turning the pieces halfway. Take out and let cool. Cut into bite sizes.
Cut asparagus into 1-inch pieces. Steam the asparagus for 2-3 minutes, until tender but left with some crisp to the bite. Set aside. Deseed and devein red bell pepper and cut into 1-inch strips. Wash the salad leaves and pat dry.
In a small bowl, combine all ingredients of the dressing. Mix well.
Combine chicken pieces, bell pepper and asparagus. Stir in the dressing until chicken and vegetables are evenly coated.
Arrange salad leaves on a serving plate. Put chicken and vegetables with dressing on top. Serve immediately.