Lucy’s Chicken Salad
2 ½ pounds boneless chicken breasts, poached
(or picked meat from one whole roasted chicken)
3/4 cup mayonnaise
½ cup fat free plain yogurt
1 tbsp. kosher salt
2 tsp. freshly ground black pepper
1 tsp. garlic powder
¼ cup chopped fresh dill
1 cup small diced celery
6 scallions, finely sliced
2 cups red grapes, sliced in half
1 cup smoked almonds (or may sub sliced, toasted almonds, if you don’t like smoked)
Cook chicken and allow to cool. Cut chicken into ½ -inch pieces. In large bowl, whisk together the mayonnaise, yogurt, salt, pepper, garlic powder, and chopped dill. Add the chicken, celery, scallions, grapes and almonds. Mix well.
Serve on lettuce leaves or in a sandwich.