Total Time
15mins
Prep 15 mins
Cook 0 mins

The original of this recipe was found in the Pillsbury Classic Cookbooks, Cool Cooking for Hot Days, July 1999, although I've changed it a bit to suit us! Preparation time does not include the time needed for everything to chill in the refrigerator.

Ingredients Nutrition

  • FOR THE DRESSING

  • 12 cup raspberry low-fat yogurt
  • 14 cup mayonnaise (or salad dressing)
  • 2 tablespoons honey
  • FOR THE SALAD

  • 12 lb cooked chicken, sliced, cut into bite-size strips
  • 1 small cantaloupe, seeded, peeled, cut into very thin slices & halved
  • 1 12 cups raspberries, fresh
  • 34 cup blueberries, fresh

Directions

  1. FOR THE DRESSING: In a bowl,small bowl, combine all dressing ingredients, then blend well before refrigerating until time to serve.
  2. FOR THE SALAD: Prepare the chicken, cantaloupe & berries & chill them in the fridge.
  3. When ready to serve, drizzle dressing over the salad & toss before serving.