Shredded Carrot & Chicken Salad with Raisins, Jicama & Citrus Yogurt Dressing

INGREDIENTS:

Dressing:

  • 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

Salad:

  • 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)

PREPARATION:

  1. Make dressing: In a small bowl, whisk together all dressing ingredients until combined. Set aside.

  2. 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.