Rainbow Salad


1 cup plain lowfat yogurt
1/2 cup light mayonnaise
2 tablespoons chopped fresh chives
1 (1.0-ounce) package ranch salad dressing and seasoning mix
1 head romaine or iceberg lettuce, chopped
1 (12-ounce) package frozen corn, thawed
6 to 8 plum tomatoes, chopped
2 (16-ounce) packages frozen fully cooked chicken breast strips, thawed
1 (12-ounce) package frozen peas, thawed
2 cups shredded sharp Cheddar cheese

In a medium bowl, combine yogurt, mayonnaise, chives, and ranch salad dressing mix; mix well, cover, and refrigerate.

In a large glass bowl, layer half the lettuce then all the corn, tomatoes, chicken, peas, and remaining lettuce. Sprinkle with cheese. Cover and chill at least 2 hours before serving.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s