Tuesday, 22 April 2014

Summer Salad

1/4 Cup Low-Fat Greek Yogurt
3 Tablespoons Balsamic Vinegar
1 1/2 Teaspoons Sesame Seeds
8 Cups Salad Greens
2 Cups Cooked Chicken Breast (Sliced)
2 Cups Melon (Chopped: Cantaloupe/Honeydew)
1/4 Cup Chopped Walnuts (Toasted)
1/4 Cup Feta Cheese (Crumbled)

- Whisk the vinegar, yogurt, and sesame seeds in a bowl until smooth. Remove 1/4 cup of the dressing and place in a separate bowl to the side.

- Add the greens to the large bowl of dressing and toss.

- Separate the salad onto four plates and top with chicken, melon, walnuts, and feta.

- Drizzle the left over 1/4 cup of dressing on top of the plated salads.