2 cups cooked chicken, cut into bite size pieces
2 whole mangoes, peeled and chopped
12 cherry tomatoes
1 green bell pepper, chopped
2 green onions, sliced
1/2 cup plain nonfat yogurt
1 tablespoon raspberry vinegar
1 tablespoon lemon juice
1 teaspoon sugar
spinach leaves (optional)
1/2 cup strawberry, sliced, garnish (optional)
1 kiwi, sliced garnish (optional)
2 stalks celery, chopped
1 cup alfalfa sprout (or other sprouts) (optional)
1 granny smith apple, chopped (or other apple) (optional)
3 radishes, thinly sliced (garnish) (optional)
2 ounces slivered almonds (garnish) (optional)
In a large salad bowl combine salad ingredients (chicken, mangoes, tomatoes, bell pepper, green onions, celery, sprouts, and apples). Toss.
In a small bowl whisk together vinegar, lemon juice and sugar.
Add yogurt to dressing and stir well to combine.
Add dressing to salad and toss well.
Refrigerate at least 2 hours.
Serve on spinach leaves and garnish with sliced strawberries, kiwi, radishes and almonds. Toss.