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Chicken Salad with Japanese Mix Vegetables and Goat Cheese

Serves: 4
30 MIN
Prep Time: 15 minutes
Cook Time: 15 minutes


2 tbsp (30 mL) vegetable oil

1 pkg (500 g) frozen Green Giant® Valley Selections™ Japanese Mix

½ tsp (2 mL) each salt and pepper, divided

½ cup (125 mL) plain yogurt

2 tbsp (30 mL) lemon juice

1 tbsp (15 mL) olive oil

1 tbsp (15 mL) finely chopped fresh chives

1 ½ tsp (7 mL) honey

1 tsp (5 mL) Dijon mustard

2 cups (500 mL) chopped cooked chicken

½ cup (125 mL) halved red seedless grapes

? cup (75 mL) crumbled goat cheese

2 tbsp (30 mL) toasted sliced natural almonds


Heat oil in nonstick skillet set over medium heat; stir in Japanese Mix and ¼ tsp (1 mL) each salt and pepper. Cover and cook, stirring occasionally, for 10 to 12 minutes or until tender and heated through.

Meanwhile, in large bowl, whisk together yogurt, lemon juice, oil, chives, honey, Dijon, and remaining salt and pepper. Stir in chicken; add vegetables and toss to coat. Transfer to serving bowl; top with grapes, crumbled goat cheese and almonds.

Tip: Omit chicken for a vegetarian option if desired.