Ingredients
-
2 cups cooked chicken, cut into bite size pieces
-
2 whole mangoes, peeled and chopped
-
12 cherry tomatoes
-
2 green onions, sliced
-
1 tablespoon raspberry vinegar
-
1 tablespoon lemon juice
-
1 teaspoon sugar
-
spinach leaves
-
1/2 cup strawberry, sliced, garnish
-
1 kiwi, sliced garnish
-
2 stalks celery, chopped
-
1 cup alfalfa sprout (or other sprouts)
-
3 radishes, thinly sliced (garnish)
-
2 ounces slivered almonds (garnish)
-
1 green bell pepper, chopped
-
1 granny smith apple, chopped (or other apple)
-
1/2 cup plain nonfat yogurt
Instructions
- In a large salad bowl combine salad ingredients (chicken, mangoes, tomatoes, bell pepper, green onions, celery, sprouts, and apples).
- Toss.
- In a small bowl whisk together vinegar, lemon juice and sugar.
- Add yogurt to dressing and stir well to combine.
- Add dressing to salad and toss well.
- Refrigerate at least 2 hours.
- Serve on spinach leaves and garnish with sliced strawberries, kiwi, radishes and almonds.
- Toss.