 1/4 cup orange juice
1 tablespoon plain nonfat yogurt
1 tablespoon lemon juice
1 garlic clove, crushed with a garlic press
1/2 tablespoon Dijon mustard
Pepper, to taste
1/4 teaspoon olive oil
1 1/2 cups (1 pound) cooked, diced chicken breast meat
1 1/2 cups (15.5 ounces) canned chickpeas (garbanzo beans), rinsed and drained
1/2 cucumber, peeled and sliced 1/4-inch-thick
1/2 small red onion, finely chopped
3/4 cup (about 10) California figs, diced
3 cups (4 ounces) mixed salad greens
6 tablespoons (1 ounce) chopped fresh mint
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Directions
In a large bowl, whisk together the orange juice, yogurt, lemon juice, garlic, mustard and pepper. Whisk in the olive oil until well blended. Add the chicken, chickpeas, cucumber, onion and figs; stir and toss to coat well. Store in refrigerator until ready to serve.
To serve, divide the salad greens among 6 individual plates. Top each with an equal amount of the chicken mixture. Sprinkle with the mint.
Serves 6
Nutrition facts per 1 serving: 330 cal (20% cal. from fat), 7 g total fat, 65 mg chol., 280 mg sodium, 38 g carbo., 7 g fiber, 27 g pro., Daily Value: 20% vit. A, 25% vit. C, 10% calcium, 15% iron.
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