Simple Summer Salad

Name: Simple Summer Salad
Ingredients: 1 (356 g) can cooked canned chicken, in broth (reserve broth); 2 cups iceberg lettuce, torn; 1/2 cup pineapple tidbits (fresh is best); 1/2 cup red onion, sliced; 1/2 cup cherry tomatoes, sliced in two; 1/2 cup cherry tomatoes, whole; 1/4 cup pecans, rough chopped; 1/4 cup pecan halves; Dressing; 2 tablespoons reserved chicken broth; 1/4 cup plain nonfat yogurt; 3 tablespoons fat-free mayonnaise; 1 tablespoon fresh parsley, chopped; 1 tablespoon of fresh mint, chopped fine

14 ingredients

8 steps

Ingredients

1 (356 g) can cooked canned chicken, in broth (reserve broth)
2 cups iceberg lettuce, torn
1/2 cup pineapple tidbits (fresh is best)
1/2 cup red onion, sliced
1/2 cup cherry tomatoes, sliced in two
1/2 cup cherry tomatoes, whole
1/4 cup pecans, rough chopped
1/4 cup pecan halves
Dressing
2 tablespoons reserved chicken broth
1/4 cup plain nonfat yogurt
3 tablespoons fat-free mayonnaise
1 tablespoon fresh parsley, chopped
1 tablespoon of fresh mint, chopped fine

Directions

1

Drain the chicken well, reserve 2 tablespoons broth, discard the remainder, and break up the chicken pieces.
2

Into a large bowl tear lettuce to bite sized pieces; add the pineapple, red onion, sliced cherry tomatoes and chopped pecans.
3

Cover and chill well; 30 minutes.
4

Dressing:
5

In a small bowl whisk together the 5 dressing ingredients cover, refrigerate and chill well.
6

Just before serving, pour the dressing over the salad and mix gently.
7

Place whole cherry tomatoes and pecan halves around the perimeter of the salad bowl.
8

Serve well chilled.