Spring Chicken Salad - cooking recipe

Ingredients

2 tsp. olive oil
1 tsp. curry powder
1 c. reduced-sodium chicken broth
1/3 c. nonfat sour cream
2 tsp. orange juice
2 tsp. honey
1 lb. asparagus, steamed
1 tsp. grated orange zest
1 tsp. lemon juice
1/4 tsp. salt (optional)
1 preroasted chicken (about 2 1/4 lb.), skinned, boned and sliced
2 oranges, peeled, sectioned and seeded
lettuce leaves

Preparation

Cook oil and curry in small saucepan over medium heat for 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.
Arrange chicken, asparagus and orange sections on lettuce leaves.
Serve with dressing.
Serves 4.