Ingredients
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1/4 cup low-fat mayonnaise or 1/4 cup mayonnaise
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1 teaspoon vinegar
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1 tablespoon parsley (Chopped)
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1/2 teaspoon salt
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1/2 teaspoon sugar
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1 1/2 cups cold cooked chicken, Diced
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1 cup canned pineapple chunk, drained
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1 cup grape tomatoes or 1 cup cherry tomatoes, halved
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3/4 lb asparagus, cooked, cooled and cut into 1 inch pieces
Instructions
- Combine mayonnaise, vinegar, parsley, calt and sugar. Let stand for 5-10 minutes.
- Combine cubed chicken, pineapple and tomatoes in a large bowl. Add the dressing mix, tossing lightly
- Arrange half the Asparagus in a large salad bowl or serving platter. Spoon chicken salad on top. Scatter remaining asparagus on top.