Curried Chicken Tossed Salad

• 2 cups water
• 2 cups cut fresh asparagus (1-inch pieces)
• 1/2 cup julienned carrot (2-inch strips)
• 4 cups mixed salad greens
• 2 cups coarsely chopped spinach
• 2 cups cubed cooked chicken breast
• 5 tablespoons fat-free mayonnaise
• 2 tablespoons olive oil
• 2 tablespoons fat-free milk
• 1 tablespoon lemon juice
• 1 teaspoon thinly sliced green onion
• 1 teaspoon honey
• 3/4 teaspoon dried basil
• 3/4 teaspoon curry powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. In a small nonstick skillet, bring water to boil. Add asparagus; cover and boil for 1 minute. Add carrots; cover and boil 1-1/2 to 2 minutes longer. Drain and immediately place asparagus and carrots in ice water. Drain and pat dry.
2. In a large bowl, combine the salad greens, spinach, chicken and blanched vegetables. In a small bowl, whisk together the remaining ingredients. Serve with salad.

water, fresh asparagus, carrot, mixed salad greens, spinach, chicken breast, mayonnaise, olive oil, milk, lemon juice, green onion, honey, basil, curry powder, salt, pepper

Taken from www.tasteofhome.com/recipes/curried-chicken-tossed-salad/ (may not work)