Sunday, June 6, 2010

Rosemary Chicken Salad

3 cups chopped roasted skinless, boneless chicken (1 rotisserie chicken)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper


Combine ingedients.




--Adapted from Cooking Light magazine

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