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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Leftover chicken finds a delicious place in this refreshing salad. âThe first time I served this to my in-laws, my father-in-law teased me about becoming a gourmet cook,â Polly Thayer recalls from Sunbury, Pennsylvania. Ingredients:
1 package (10 ounces) fresh baby spinach |
2-1/2 cups cubed cooked chicken |
2 cups fresh broccoli florets |
2 medium tomatoes, cut into thin wedges |
1 cup chopped seeded peeled cucumber |
1 cup fresh snow peas |
1/3 cup chopped red onion |
dressing: |
1/3 cup mayonnaise |
1/4 cup plain yogurt |
2 teaspoons dill weed |
1/4 teaspoon salt |
Directions:
1. In a large salad bowl, combine the spinach, chicken, broccoli, tomatoes, cucumber, snow peas and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Yield: 8 servings.
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