Tangy Chicken & Snap Pea Toss

ACTIVE TIME: 10 min. TOTAL TIME: 20 min. SERVES: 4

2 zucchini, cut into rounds 1 Tbs. olive oil

1 cup plain Greek yogurt 2 Tbs. chopped fresh

herbs

1 lemon, zested and juiced 10 oz. snap peas, sliced

4 tomatoes, cut into

wedges

3 cups sliced, cooked

chicken breast

1⁄2 cup golden raisins 2 cups cooked quinoa Per serving: Cal. 479 Pro. 51g Carb. 49g Fiber 7g Sug. 15g Chol. 109mg Sod. 132mg Total fat: 10g Sat. 2g Trans. 0g Creamy herbed yogurt dressing, summer veggies and hearty quinoa combine for a salad that’s as satisfying as it is slimming

Heat grill for indirect cooking. Arrange zucchini on large foil sheet. Toss with olive oil; fold foil to enclose. Grill 5 to 8 min. Meanwhile, in bowl, whisk yogurt, herbs, 1 Tbs. lemon juice, 1 tsp. lemon zest and salt and pepper to taste.

In serving bowl, combine remaining ingredients. Top with grilled zucchini and yogurt sauce; toss just before serving.