Asparagus Chicken Salad with Tzatziki Cucumber Dressing

3 lbs Bonless Skinless Chicken Breast, cubed
Salt and Pepper to taste
1 tbsp Olive Oil
1 cup chopped Onion
2 tsp minced Garlic
2 cups fresh Asparagus chopped
1 cup Almonds, Chopped or Slivered
1 tsp Smoked Paprika
1 bottle of Tzatziki Cucumber Dressing
1 cup Sour Cream, reduced fat
1 box Orzo, cooked and drained

In a non-stick skillet add Olive Oil, Onion, Garlic, Salt, Pepper and cubed Chicken and saute till fully cooked. Add Asparagus and Almonds to the chicken and cook for an additional 4 minutes, remove from heat and allow to cool.

Prepare the Orzo pasta per the directions on the box. When the pasta is done, rinse the pasta in cold water, drain and place in a large bowl.

In a medium bowl, pour Tzatziki Cucumber Dressing, Sour Cream and Smoked Paprika and whisk.

Combine the cooled chicken and asparagus with the Orzo pasta and pour the dressing over it and mix well. Refrigerate for at least two hours or overnight.

Serving Size: Makes 16 1-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user MTJOURNEY.