- Prep Time
- 15 mins
- Total Time
- 20 mins
- 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, 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.