Spring Chicken Salad

• 2 tsp. olive oil
• 1 tsp. curry powder
• 1 c. reduced-sodium chicken broth
• 1/3 c. nonfat sour cream
• 2 tsp. orange juice
• 2 tsp. honey
• 1 lb. asparagus, steamed
• 1 tsp. grated orange zest
• 1 tsp. lemon juice
• 1/4 tsp. salt (optional)
• 1 preroasted chicken (about 2 1/4 lb.), skinned, boned and sliced
• 2 oranges, peeled, sectioned and seeded
• lettuce leaves

1. Cook oil and curry in small saucepan over medium heat for 4 minutes.
2. Add broth; simmer until reduced to 1/3 cup, 15 minutes. Whisk in sour cream, orange juice, honey, zest, lemon juice and salt if using.
3. Pour dressing into small, heatproof pitcher. Chill while preparing salad.
4. Arrange chicken, asparagus and orange sections on lettuce leaves.
5. Serve with dressing.
6. Serves 4.

olive oil, curry powder, chicken broth, nonfat sour cream, orange juice, honey, orange zest, lemon juice, salt, chicken, oranges, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456743 (may not work)