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Serves 6

• 1/4 cup orange juice
• 1 tablespoon plain nonfat yogurt
• 1 tablespoon lemon juice
• 1 garlic clove, crushed with a garlic press
• 1/2 tablespoon Dijon mustard
• Pepper, to taste
• 1/4 teaspoon olive oil

• 1 1/2 cups (1 pound) cooked, diced chicken breast meat
• 1 1/2 cups (15.5 ounces) canned chickpeas (garbanzo beans), rinsed & drained
• 1/2 cucumber, peeled and sliced 1/4-inch-thick
• 1/2 small red onion, finely chopped
• 3/4 cup (about 10) California figs, diced

• 3 cups (4 ounces) mixed salad greens
• 6 tablespoons (1 ounce) chopped fresh mint

In a large bowl, whisk together the orange juice, yogurt, lemon juice, garlic, mustard and pepper.

Whisk in the olive oil until well blended.

Add the chicken, chickpeas, cucumber, onion and figs; stir and toss to coat well.

Store in refrigerator until ready to serve.

To serve, divide the salad greens among 6 individual plates.

Top each with an equal amount of the chicken mixture.

Sprinkle with the mint.

Nutrition facts per 1 serving: 330 cal (20% cal. from fat), 7 g total fat, 65 mg chol., 280 mg sodium, 38 g carbo., 7 g fiber, 27 g pro., Daily Value: 20% vit. A, 25% vit. C, 10% calcium, 15% iron.

California Figs -

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