Simple Summer Salad

Crisp Cool Crunchy Salad for a hot summer day.

• Ready In: 45 mins
• Serves: 2-3

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.