There’s a pizza + salad spot in Little Rock that I love, love, love called ZaZa’s.
They make a Tandoori Chicken Salad that is super yum, and I’ve been trying to get it down for a couple of weeks now.
Mine is sans chicken, but you could certainly add it in. It would be good with grilled chicken, I think.
I used a combination of arugula and spinach, my favorites!
Add in any other crunchy things you like.
And mango, for the perfect amount of sweet.
We’ve been eating this for lunch since the weather warmed up. And since the dressing is made with fat free plain yogurt, it’s light on points/calories/whatever you are counting to get ready for swimsuit weather!
4-6 cups arugula and spinach
1 can chickpeas, drained
1 cup chopped celery
1 cup chopped cucumbers
1 mango, cubed
¼ cup chopped red onion
Lemon-Dill Yogurt Dressing
1 cup nonfat plain yogurt
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 cup extra-virgin olive oil
1/4 teaspoon coarsely ground black pepper
2 teaspoons chopped fresh dill