This chicken salad is made with a blend of light mayonnaise and fat-free Greek yogurt. Served on butterhead lettuce leaves instead of bread, and topped with sweet cherries and crunchy almonds, this recipe is a great choice for a light lunch.
In a medium bowl combine the cooked chicken breast, celery, green onions, mayonnaise, Greek yogurt, lemon balm, salt and pepper. Spoon chicken mixture onto lettuce leaves. Top with cherries and almonds.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven 5 to 10 minutes or until golden, shaking pan once or twice.
4 lean protein, 1 fat, 1/2 fruit, 1/2 starch