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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Simple summer salad makes good use of leftover chicken and summer fruit. Recipe adapted from newspaper recipe. Ingredients:
2 cups cooked chicken, cut into bite size pieces |
2 whole mangoes, peeled and chopped |
12 cherry tomatoes |
1 green bell pepper, chopped |
2 green onions, sliced |
1/2 cup plain nonfat yogurt |
1 tablespoon raspberry vinegar |
1 tablespoon lemon juice |
1 teaspoon sugar |
spinach leaves (optional) |
1/2 cup strawberry, sliced, garnish (optional) |
1 kiwi, sliced garnish (optional) |
2 stalks celery, chopped |
1 cup alfalfa sprout (or other sprouts) (optional) |
1 granny smith apple, chopped (or other apple) (optional) |
3 radishes, thinly sliced (garnish) (optional) |
2 ounces slivered almonds (garnish) (optional) |
Directions:
1. In a large salad bowl combine salad ingredients (chicken, mangoes, tomatoes, bell pepper, green onions, celery, sprouts, and apples).
2. Toss.
3. In a small bowl whisk together vinegar, lemon juice and sugar.
4. Add yogurt to dressing and stir well to combine.
5. Add dressing to salad and toss well.
6. Refrigerate at least 2 hours.
7. Serve on spinach leaves and garnish with sliced strawberries, kiwi, radishes and almonds.
8. Toss.
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