If you prefer gently cooked vegetables instead of raw, blanch the cauliflower and broccoli in a large pot of boiling, salted water for about 2 minutes. Drain well and let cool before adding to salad. Or, use frozen vegetables. Just thaw, drain well and pat dry.
1-1/2 cup (375 ml) strips grilled or cooked chicken breast
1-1/2 cup (375 ml) cherry tomatoes, cut in half
cup (250 ml) shredded old Canadian cheddar cheese
1/3 cup (75 ml) thinly sliced red onion
1. In a large bowl, combine the yogurt, mayonaisse, lemon juice, paprika and salt and pepper to taste.
Add cauliflower, broccoli, chicken, tomatoes, cheese and red onion. Toss gently to coat. Let stand a few minutes before serving.