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Recipe by: emerik
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3 cups cut-up cooked turkey or
chicken
1 (11-ounce) can mandarin orange
segments, drained
1 (8-ounce) can sliced water
chestnuts, drained
1 cup thinly sliced celery (about
2 medium stalks)
3/4 cup sliced green grapes
2 green onions, thinly sliced
1 (6-ounce) container or
2/3 cup peach, orange or lemon yogurt
2 tablespoons reduced-sodium soy
sauce
Mixed salad greens
Mix turkey, orange segments, water chestnuts, grapes, celery and onions in large glass or plastic bowl. Mix yogurt and soy sauce. Pour over chicken mixture; toss. Cover and refrigerate at least 2 hours. Serve on salad greens. 6 servings
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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