½ cup whole-milk plain Greek yogurt
¼ cup extra-virgin olive oil
3 tbsp fresh lemon juice
2 tbsp white wine vinegar
1 tbsp fresh orange juice
1 tbsp Dijon mustard, optional
1 small clove garlic, minced
½ tsp sea salt
Pinch ground black pepper
1 ear corn (grilled, boiled or fresh), kernels removed
½ jicama, peeled and julienned
3 cups shredded or grated carrots
1½ cups shredded red cabbage
1/2 cup organic golden raisins
⅓ cup fresh flat-leaf parsley, chopped
¼ cup fresh mint, chopped
10 oz cooked chicken breast (preferably grilled)
Make dressing: In a small bowl, whisk together all dressing ingredients until combined. Set aside.
Make salad: In a large bowl, combine corn, jicama, carrots, cabbage, raisins, parsley, and mint. Add chicken and dressing; toss to coat.
TIP: Use any cooked chicken you have on hand in this salad – make some extra next time you have the grill going.