Chicken Asparagus Salad

3 cups mixed salad leaves
2 chicken breasts (ca. 1 1/2 cups)
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, finely chopped
salt and pepper to taste

1 cup green baby asparagus
1 red bell pepper

2 heaped teaspoons mayonnaise (light is fine)
2 heaped teaspoons yogurt (low fat is fine)
1/2 teaspoon curry powder
1/2 teaspoon salt
1 teaspoon fresh lemon juice

Serves 2
Season chicken breasts with rosemary, thyme, salt and pepper. Grill in the oven for about 15 minutes, until just cooked through, turning the pieces halfway. Take out and let cool. Cut into bite sizes.

Cut asparagus into 1-inch pieces. Steam the asparagus for 2-3 minutes, until tender but left with some crisp to the bite. Set aside. Deseed and devein red bell pepper and cut into 1-inch strips. Wash the salad leaves and pat dry.

In a small bowl, combine all ingredients of the dressing. Mix well.

Combine chicken pieces, bell pepper and asparagus. Stir in the dressing until chicken and vegetables are well coated.

Arrange salad leaves on a serving plate. Put chicken and vegetables with dressing on top. Serve immediately.