Palm Springs Fruit Salad

1/2 cup dates, sliced
4 boneless chicken breast halves, cooked & cooled
2 large oranges
1 pineapple
2 kiwi fruits, for garnish
mint sprigs, for garnish

Dressing:
1 cup plain low fat yogurt
2 Tbsp honey
2 tsp grated orange peel
1/2 tsp finely chipped candied ginger
1/8 tsp salt
1 dash cayenne pepper
1 1/2 tsp chopped fresh mint
1 Remove peel and pith from oranges. Slice oranges into 1/4 inch thick rounds.

Quarter and peel pineapple. Slice into 1/2 inch thick slices. Arrange oranges, kiwi fruit and pineapple an 4 salad plates. 2 Meanwhile, tear chicken into strips. Toss with dates and Orange Mint Yogurt Dressing. Divide mixture into 4 portions and arrange evenly on each serving
plate. Garnish with mint sprigs.

Dressing:
Whisk together all ingredients until well combined. Servings: 4