Recipe

Instructions

1. Bring 1-1/4 cups water, less sodium soy sauce and lemon slices to boil in large saucepan. Add chicken in single layer; cover and simmer 15 minutes, or until chicken is no longer pink in center, turning over once.
2. Remove chicken with slotted spoon; cool slightly and chill.
3. Just before serving, cut chicken into 1/2-inch cubes; combine with kiwi, strawberries and Lemon-Mint Dressing, tossing together to coat evenly. Serve over salad greens.

   *Lemon-Mint Dressing: Blend together 3/4 cup lemon-flavored yogurt, 1 Tbsp. chopped fresh mint leaves, 1 Tbsp. Kikkoman Less Sodium Soy Sauce, 1/2 teaspoon poppy seed and 1-1/2 teaspoons lemon juice.