Dilled Salmon Salad

From the Betty Crocker website. Not made this yet, but looks like a keeper! Cooking time does not include chilling time.

• Ready In: 23 mins
• Serves: 2

Ingredients

• 1⁄2 lb salmon steak
• 2  cups chicken broth
• 1  small zucchini, sliced (about 1 cup)
• 1⁄4 cup  sliced radish
• 2  tablespoons mayonnaise or 2  tablespoons  salad dressing
• 2  tablespoons plain yogurt
• 2  tablespoons  ranch dressing
• 1⁄4 teaspoon dried dill weed
• 3  cups spinach or 3  cups  salad greens, torn into bite-sized pieces

Directions

1. Place fish and broth in frying pan. Bring to a boil, reduce heat, and simmer 5 to 10 minutes until fish flakes easily with a fork. Remove fish to a platter. When cool enough to handle, break into bite-sized pieces and discard skin and any bones.
2. Mix fish, zucchini and radishes in large bowl. Mix mayonnaise, yogurt, ranch dressing and dill weed. Fold dressing mixture into fish mixture. Cover and chill in fridge at least 2 hours.
3. To serve, toss fish mixture with spinach or greens.