Summer Fruit and Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The original of this recipe was found in the Pillsbury Classic Cookbooks, Cool Cooking for Hot Days, July 1999, although I've changed it a bit to suit us! Preparation time does not include the time needed for everything to chill in the refrigerator. Ingredients:
1/2 cup raspberry low-fat yogurt |
1/4 cup mayonnaise (or salad dressing) |
2 tablespoons honey |
1/2 lb cooked chicken, sliced, cut into bite-size strips |
1 small cantaloupe, seeded, peeled, cut into very thin slices & halved |
1 1/2 cups raspberries, fresh |
3/4 cup blueberries, fresh |
Directions:
1. FOR THE DRESSING: In a bowl,small bowl, combine all dressing ingredients, then blend well before refrigerating until time to serve.
2. FOR THE SALAD: Prepare the chicken, cantaloupe & berries & chill them in the fridge.
3. When ready to serve, drizzle dressing over the salad & toss before serving.
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