I love asparagus season, I buy a couple of bunches every time I go grocery shopping, and then I try to figure out what I want to make with it. I really like my recipe for Rotini with Asparagus and Chicken, but in the summer, I feel more like eating a salad, instead of hot pasta. So I thought that I would try a make-over on this recipe, and try it as a salad. I didn’t have much time, so I used the small shells and the one chicken breast and one chicken thigh from the freezer. Al and I ran to the local fruit stand, and I picked up a couple of smallish cucumbers and some limes, 3 for a dollar. They didn’t have lemons, and they didn’t have any bell peppers, which I wanted to use. Oh well, next time. Al picked up a box of blueberries to sprinkle over the top of his serving, I haven’t tried that yet. I just barely cooked the asparagus, since I just didn’t think cooked veggies belonged in a salad – it turned out to be perfect!
16 oz small shells
1 lb chicken, cooked and diced
1 medium onion, chopped
2 medium cucumbers, chopped
2 bunches asparagus, cut into small pieces
3 limes, juiced
1 6 oz carton plain non-fat greek yogurt
1 t italian seasoning
salt and pepper to taste
Cook pasta according to package directions, drain. Bring a large pot of water to a boil, and cook the asparagus for 3 minutes, drain, and run cold water over to stop cooking. Mix together pasta, onion, cucumber, and chicken in a large mixing bowl. Stir together yogurt, lime juice, italian seasoning, salt, and pepper to make dressing. Add to pasta mixture and mix well. Gently stir in asparagus. Cool in refrigerator.