| 3
cups cut-up cooked turkey or chicken
1 can (11 ounces)
mandarin orange segments, drained
1 can (8 ounces) sliced
water chestnuts, drained
1 cup thinly sliced
celery (about 2 medium stalks)
¾ cup sliced green
grapes
2 green onions, thinly
sliced
1 container (6 ounces)
peach, orange or lemon yogurt (2/3 cup)
2 tablespoons
reduced-sodium soy sauce
Mixed salad greens
Mix turkey, orange
segments, water chestnuts, grapes, celery and onions in
large glass or plastic bowl. Mix yogurt and soy sauce.
Pour over chicken mixture. Cover and refrigerate at
least 2 hours. Serve on salad greens. From Creme
de Colorado Cookbook |
