Chicken and Asparagus Salad

From my collection of handwritten recipes.

• Ready In: 13 mins
• Serves: 4
• Yields: 4 salads

Ingredients

• 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
• 3⁄4 cup plain low-fat yogurt
• 3  tablespoons water
• 1  tablespoon  oil
• 1  teaspoon dill weed
• 1  teaspoon onion powder
• 3⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 4  lettuce leaves

Directions

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