Chicken & Sprout Salad with Greek Yogourt Dressing
Prep Time
Serves
Cooking Mode
½ cup non-fat plain Greek yogourt
4 tsp fresh lemon juice
1 tsp chopped fresh dill
1 tsp honey
½ tsp salt
4 cups red leaf lettuce, torn in bite-size pieces
3 ½ cups assorted sprouts (such as sunflower, pea, broccoli, buckwheat, alfalfa)
1 ½ cups thinly sliced sugar snap peas
1 ½ cups julienned Belgian endive
¼ cup thinly sliced green onion
¼ cup roasted unsalted sunflower seeds
3 cups shredded rotisserie chicken, bones and skin removed
½ cup non-fat plain Greek yogourt
4 tsp fresh lemon juice
1 tsp chopped fresh dill
1 tsp honey
½ tsp salt
4 cups red leaf lettuce, torn in bite-size pieces
3 ½ cups assorted sprouts (such as sunflower, pea, broccoli, buckwheat, alfalfa)
1 ½ cups thinly sliced sugar snap peas
1 ½ cups julienned Belgian endive
¼ cup thinly sliced green onion
¼ cup roasted unsalted sunflower seeds
3 cups shredded rotisserie chicken, bones and skin removed
Directions
1In a bowl, whisk together yogourt, lemon juice, 1 tbsp. (15 mL) water, dill, honey and salt.
2On a large platter or in a deep bowl, layer lettuce, sprouts, snap peas, Belgian endive, green onion and sunflower seeds; top with shredded chicken. Drizzle with yogourt dressing.
Disclaimer
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Personal Note
Personal Note
