Salad Beatrice - cooking recipe

Ingredients

1 boneless skinless chicken breast, cooked and cubed
2 potatoes, baked in skins
1/2 lb asparagus, cooked
1/3 cup low-fat sour cream
3 drops Worcestershire sauce
salt and pepper

Preparation

Remove potato skins and cube potatoes.
Cut asparagus into 1 inch pieces.
Combine chicken, potatoes, and asparagus, season with salt and pepper.
Add sour cream and Worcestershire sauce and mix well.
This can be served hot or cold.