INGREDIENTS
•
For the yogurt-dill sauce:
•
1/2 cup nonfat plain Greek yogurt
•
2 teaspoons lemon juice
•
1 teaspoon red wine vinegar
•
1/4 teaspoon garlic powder
•
salt and pepper, to taste
•
1 tablespoon chopped dill
•
For the salad:
•
1 cup cooked shredded chicken, chilled
•
2 medium candy cane (or other) beets, peeled, Blade D, noodles trimmed + beet greens, chopped (optional)