Raspberry-Chicken Salad by Heather
6 Cups bite-size mixed salad greens
2 Cups cut-up cooked chicken breast
1 Cup fresh raspberries
1/3 Cup thinly slice celery
Freshly ground pepper, if desired
Raspberry Dressing
1 Cup plain fat-free yogurt
1/2 Cup fresh raspberries*
1 Tbsp. raspberry or red wine vinegar
2 tsp. sugar
* Frozen unsweetened raspberries can be substitues for the fresh raspberries in the dressing.
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