Summertime Chicken Salad Featured in USAT Magazine

4 ounces cooked boneless, skinless chicken breast, cut into bite-sized chunks

1 cup sliced fresh strawberries

1 cup diced fresh peaches

1/2 cup fresh or canned pineapple chunks (juice packed)

1/2 cup chopped celery

1/2 cup nonfat vanilla yogurt

2 tablespoons fresh mint, finely chopped

1/2 teaspoon cinnamon

1/2 teaspoon grated lemon rind

4 cups lettuce leaves

Directions:

In a medium bowl, combine the chicken, fruit and celery.

Mix yogurt, mint, cinnamon and lemon rind in a separate bowl.

Pour this dressing over the chicken and fruit mixture and toss to coat.

Spoon salad on lettuce leaves and serve chilled.

Chef's Notes:

This salad is wonderful in the summer, when you don't want to cook and heat up the kitchen. We like to serve it with whole grain bread or crackers - pick ones that are low in sodium. If you are using leftover chicken this really goes together quickly.

Serves 4. Each serving: 2 cups

Total prep and cooking time: 5 minutes.

This recipe is from Salad Secrets - available on amazon.com, nutritioneducationstore.com, iPhone, iPad and iBook.