Ingredients

2 cups asparagus tips, diagonally cut

1/2 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

Spinach leaves

Preparation

  1. Steam asparagus for 2 minutes or until crisp-tender.
  2. In a medium bowl, whisk together the yogurt, curry, lemon juice and salt.
  3. Add asparagus, chicken, bell pepper, cilantro and almonds and toss to coat.
  4. Serve on fresh spinach leaves.