Quick California Chicken Salad
|Shredded lettuce||1 Cup (16 tbs)|
|Cooked skinned boned chicken||1⁄4 Pound, chilled and thinly sliced|
|Cantaloupe||1 Pound, pared, seeded and thinly sliced (1/2 small size)|
|Avocado||2 Ounce, pared and thinly sliced (1/4 medium size)|
|Plain low fat yogurt||2 Tablespoon|
|Mild chunky salsa||2 Tablespoon|
|Minced cilantro/Italian flat leaf parsley||1 Teaspoon (Chinese parsley)|
|No sugar added lime juice||1 Teaspoon|
1. Onto each of 2 individual plates arrange half of the lettuce; decoratively arrange half of the chicken, cantaloupe, and avocado over lettuce.
2. In small bowl combine remaining ingredients and stir to combine. Spoon over salad.