Chicken and Asparagus Salad

• 1 cup thin asparagus, cut in 2-inch lengths
• 2 cups cooked chicken, cut in 2 x 1/4-inch strips
• 1 cup sweet red pepper, cut in 2-inch matchsticks
• 34 cup plain low-fat yogurt
• 3 tablespoons water
• 1 tablespoon oil
• 1 teaspoon dill weed
• 1 teaspoon onion powder
• 34 teaspoon salt
• 18 teaspoon black pepper
• 4 lettuce leaves

1. Cook asparagus in boiling water to cover until crisp-tender, 2-3 minutes.
2. Drain; place in large bowl.
3. Add chicken, red pepper, and Dilled Yogurt Dressing.
4. Cover and refrigerate until ready to serve.
5. Serve over lettuce leaves, if desired.
6. For Dilled Yogurt Dressing: Combine yogurt, water, oil, dill weed, onion powder, salt, and black pepper in a small bowl.
7. Blend with wire whisk.
8. Makes 1 cup dressing.

thin asparagus, chicken, sweet red pepper, yogurt, water, oil, dill weed, onion powder, salt, black pepper

Taken from www.food.com/recipe/chicken-and-asparagus-salad-401989 (may not work)