Makes 4
Prep 20 m
Cook 20 m



  1. 1 of 2 Cook oil and curry in small saucepan over medium-low heat, 4 minutes. Add broth. Simmer until reduced to 1/3 cup, 15 minutes. Whisk in sour cream, orange juice, honey, zest, lemon juice and salt if using. Pour dressing into small heatproof pitcher. Chill while preparing salad.
  2. 2 of 2 Arrange chicken, asparagus and orange sections on lettuce leaves. Serve with dressing. Makes 4 servings.
Nutrition Information for SPRING CHICKEN SALAD
Servings Per Recipe: 4
Per Serving:
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 07/18/2019