Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
441
Calories
60g
Protein
11g
Fat
26g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
1
1.Steam asparagus for 2 minutes or until crisp-tender.
2
2.In a medium bowl, whisk together the mayonnaise, yogurt, curry, lemon juice and salt.
3
3.Add asparagus, chicken, bell pepper, cilantro and almonds and toss to coat.
4
4.Serve on fresh lettuce leaves.
Recipe sourced from
fandom