Mandarin Orange Chicken Salad With Creamy Orange Vanilla Yogurt Dressing

• FOR THE SALAD:
• 7 ounces, weight French Blend Salad Mix (green Leaf Lettuce, Frisee, Radicchio And Shredded Carrots) Or Any Preferred Lettuce Mix
• 1-1/2 cup Cooked Shredded Chicken ( Leftover Store Bought Rotisserie Chicken Works Great)
• 11 ounces, weight Canned Mandarin Oranges, drained
• 1/3 cups Almond Slivers
• 1/4 cups Unsweetened Or Sweetened Coconut Flakes
• 2 ounces, weight Goat Cheese Crumbled
• 1/2 teaspoons Flax Seed (optional)
• FOR THE DRESSING:
• 7 ounces, weight Chobani Orange Vanilla Greek Yogurt
• 2-1/2 Tablespoons Orange Juice
• 1 Tablespoon Extra Virgin Olive Oil
• 1/8 teaspoons Onion Powder
• 1/8 teaspoons Dried Parsley Flakes
• Salt And Pepper, to taste

1. In a large salad bowl toss all salad ingredients.
2. For the dressing, in a small, bowl combine yogurt, orange juice, olive oil, onion powder and parsley flakes. Whisk until creamy. Add more orange juice based on desired thickness. Season with salt and pepper.
3. Toss dressing with salad before serving or serve dressing on the side.

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Taken from tastykitchen.com/recipes/salads/mandarin-orange-chicken-salad-with-creamy-orange-vanilla-yogurt-dressing/ (may not work)