1/2 cup mushrooms
3 1/2 oz or 100g of baby spinach
3 oz or 76g of shredded radicchio leaves
3 1/2 oz of 100g of cooked skinless chicken breast fillet
2 tbsp of olive oil
Finely grated rind of half an orange and the juice of one orange
1 small can of drained mandarin oranges
1 tbsp of plain fat-free yogurt
sea salt and pepper
Wash the mushrooms to remove any dirt.
Mix together the spinach and radicchio in a large salad bowl.
Thinly slice the mushrooms and add them to the spinach mixture.
Shred the chicken with your fingers and mix it in to the salad.
To make the dressing place the olive oil, orange rind, orange juice, and yogurt into a screw top jar, and shake adding salt and pepper to taste.
Drizzle the dressing over the salad and toss to mix well.
Top with the mandarin oranges.