Chicken Salad with Asparagus

This one is from Cooking Light.  4 servings

2 1/2 c. (2-inch) diagonally cut asparagus
2 c. shredded cooked chicken breast
1/2 c. thinly sliced radishes
8 tomato slices

Creamy Dill Dressing
1/2 c. low-fat mayonnaise (Although I used garlic hummus)
1/2 c. buttermilk (I used 1/4 c. greek yogurt and 1/4 c. almond milk)
1 Tbsp. dill
1 Tbsp. lemon juice
1/4 tsp kosher salt
1/4 tsp. ground pepper

1. Steam asparagus, covered, 3 minutes or until crisp-tender.  Drain and plunge in ice water, drain.
2. Combine asparagus, chicken, radishes, and dressing in a large bowl; toss well.
3. Arrange 2 tomato slices on each of 4 plates; top each serving with 1 c. chicken mixture.  Sprinkle with pepper.

170 calories, 21g protein

Cody and I enjoyed this as a cool and refreshing summer salad.