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Prep Time
15 min
Total Time
20
Serves
4

Ingredients

1/2 cup
non-fat plain Greek yogourt
125 mL
4 tsp
fresh lemon juice
20 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

Method

Step 1
In a bowl, whisk together yogourt, lemon juice, 1 tbsp. (15 mL) 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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Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
Calories:
270
Fat:
11 g
Saturated Fat:
2.5 g
Carbs:
10 g
Fibre:
3 g
Cholesterol:
110 mg
Protein:
35 g
Sodium:
680 mg