3 cups cut-up cooked turkey or chicken
1 can (11 ounces) mandarin orange segments, drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup thinly sliced celery (about 2 medium stalks)
3/4 cup sliced green grapes
2 green onions, thinly sliced
1 container (6 ounces) peach, orange, or lemon yogurt (2/3 cup)
2 tablespoons reduced-sodium soy sauce
Mixed salad greens

Mix turkey, orange segments, water chestnuts, grapes, celery, and onions in large glass or plastic bowl. Mix yogurt and soy sauce. Pour over chicken mixture. Cover and refrigerate at least 2 hours. Serve on salad greens.

From Creme de Colorado Cookbook