Almond Chicken Salad
Country Woman
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I rely on this refreshing chicken salad often for lunch or a light supper. It can be made ahead of time and popped in the refrigerator, which is perfect for my busy schedule.—Brenda Nickerson, Clymer, New York
SERVINGS: 8
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 10 min. + chilling
Ingredients:
- 4 cups cubed cooked chicken
- 1 cup chopped celery
- 1 cup green grapes, halved
- 1/2 cup fat-free mayonnaise
- 1/2 cup fat-free plain yogurt
- 1/4 teaspoon pepper
- 1/4 cup chopped almonds, toasted
Directions:
In a large bowl, combine chicken, celery, grapes, mayonnaise, yogurt and pepper; mix well. Cover and refrigerate for several hours. Stir in almonds just before serving. Yield: 8 servings.