Chicken & Sprout Salad with Greek Yogourt Dressing

Prep Time: 15 minutes
Total Time: 20 minutes
Makes: 4

Ingredients

  1. 60 mL thinly sliced green onion
  2. 15 mL water
  3. 875 mL assorted sprouts (such as sunflower, pea, broccoli, buckwheat, alfalfa)
  4. 20 mL fresh lemon juice
  5. 60 mL roasted unsalted sunflower seeds
  6. 1 L red leaf lettuce, torn in bite-size pieces
  7. 375 mL thinly sliced sugar snap peas
  8. 5 mL chopped fresh dill
  9. 5 mL honey
  10. 2 mL salt
  11. 375 mL julienned Belgian endive
  12. 125 mL non-fat plain Greek yogourt
  13. 750 mL shredded rotisserie chicken, bones and skin removed

Method

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