INGREDIENTS:

Dressing:

• ½ cup whole-milk plain Greek yogurt

• ¼ cup extra-virgin olive oil

• 3 tbsp fresh lemon juice

• 2 tbsp white wine vinegar

• 1 tbsp fresh orange juice

• 1 tbsp Dijon mustard, optional

• 1 small clove garlic, minced

• ½ tsp sea salt

• Pinch ground black pepper

Salad:

• 1 ear corn (grilled, boiled or fresh), kernels removed

• ½ jicama, peeled and julienned

• 3 cups shredded or grated carrots

• 1½ cups shredded red cabbage

• 1/2 cup organic golden raisins

• ⅓ cup fresh flat-leaf parsley, chopped

• ¼ cup fresh mint, chopped

• 10 oz cooked chicken breast (preferably grilled)

PREPARATION:

1. Make dressing: In a small bowl, whisk together all dressing ingredients until combined. Set aside.

2. Make salad: In a large bowl, combine corn, jicama, carrots, cabbage, raisins, parsley, and mint. Add chicken and dressing; toss to coat.