Yields
4 servings
Tips:
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.
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ingredients
⅓
cup (75 ml) plain yogurt
⅓
cup (75 ml) mayonnaise
2
Tbsp (30 ml) freshly squeezed lemon juice
½
tsp (2 ml) paprika
salt and pepper, to taste
2
cup (500 ml) small cauliflower florets
1
cup (500 ml) small broccoli florets
1-½
cup (375 ml) strips grilled or cooked chicken breast
1-½
cup (375 ml) cherry tomatoes, cut in half
1
cup (250 ml) shredded old Canadian cheddar cheese
⅓
cup (75 ml) thinly sliced red onion
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directions
Step 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.