Chicken & Sprout Salad with Greek Yogourt Dressing

Prep time: 15min
Total time: 20min
Serves: 4
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
1/4 of the recipe
calories
270
fat
11 g
saturated fat
2.5 g
carbs
10 g
protein
35 g
cholestrol
110 mg
fibre
3 g
sodium
680 mg

Directions

  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.