- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
