Chicken & Sprout Salad with Greek Yogourt Dressing

  • Prep Time: 15 min
  • Total Time: 20 min
  • Serves: 4

Ingredients

  • 1/2 cup non-fat plain Greek yogourt 125 mL
  • 4 tsp fresh lemon juice 20 mL
  • 1 tbsp water 15 mL
  • 1 tsp chopped fresh dill 5 mL
  • 1 tsp honey 5 mL
  • 1/2 tsp salt 2 mL
  • 4 cups red leaf lettuce, torn in bite-size pieces 1 L
  • 3 1/2 cups assorted sprouts (such as sunflower, pea, broccoli, buckwheat, alfalfa) 875 mL
  • 1 1/2 cups thinly sliced sugar snap peas 375 mL
  • 1 1/2 cups julienned Belgian endive 375 mL
  • 1/4 cup thinly sliced green onion 60 mL
  • 1/4 cup roasted unsalted sunflower seeds 60 mL
  • 3 cups shredded rotisserie chicken, bones and skin removed 750 mL

Directions

  • Step 1

    In a bowl, whisk together yogourt, lemon juice, water, dill, honey and salt.

  • Step 2

    On 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.

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Nutrition Facts

  • 1/4 of the recipe
  • Calories 270
  • Protein 35 g
  • Total fat 11 g
  • Sat fat 2.5 g
  • Cholesterol 110 mg
  • Carbohydrates 10 g
  • Fibre 3 g
  • Sodium 680 mg