Ingredients
1/2
cup low-fat raspberry yogurt
1/4
cup light mayonnaise or salad dressing
2
tablespoons honey
4
leaves leaf lettuce
8
oz sliced cooked chicken, cut into bite-sized strips
1/2
medium cantaloupe, seeds removed, peeled, cut into very thin slices and halved
1
cup fresh raspberries
1/2
cup fresh blueberries
Preparation
In small bowl, combine all dressing ingredients; blend well. Refrigerate until serving time.
To serve, arrange lettuce on large serving platter or on 4 individual plates. Arrange chicken, cantaloupe, raspberries and blueberries over lettuce. Drizzle dressing over salad.
