A Happy Chicken Salad Roll, Herby & Nutty!

• 1 1/2 pounds Skinless, boneless chicken breast, cooked* & chopped (about 6 cups)
• 1/3 cup Chopped chives (I like to cut them with scissors) or scallions if you prefer
• 1/3 cup Chopped red onions
• 1 Large garlic clove, crushed
• 1/2 cup Light mayonnaise ( I like the Hellman brand; says 1/2 the calories of regular mayo)
• 1/2 cup Fat free (preferably Greek) yogurt
• 2 teaspoons Dijon (or regular) mustard
• 1 tablespoon Juice of a lemon and zest of half of the lemon.
• 1/4 teaspoon Turmeric ( good for you and gives nice yellowish tint)
• 1/4 teaspoon Smoked sweet paprika
• 1 tablespoon Fresh chopped tarragon (or, if you prefer, you can use a different herb like 1-2 tsp chopped fresh rosemary)
• 1/4 teaspoon Sriracha sauce for a very mild hint of spiciness (at least to me) or more to taste
• 1/3 to 1/2 cups Chopped smoked almonds (I use Blue Diamond brand, almonds smokehouse)
• * I like to boil the chicken in plain water, cool, and then chop.

1. Combine all ingredients except the chicken, almonds, chives and tarragon. Taste and adjust seasoning to taste if necessary. Stir the chicken and almonds; then fold the chives and tarragon.
2. Serve (about 1/3 cup each) the chicken salad on 8 toasted (or grilled) buttery hot dog rolls ( I use Pepperidge Farm Top Sliced Hot Dog Buns), or use 16 slices of good quality whole grain bread to make 8 sandwiches). Or do what you want with it. If desired, sprinkle additional chives or scallions.

chicken breast, chives, red onions, garlic, light mayonnaise, yogurt, mustard, lemon, turmeric, paprika, tarragon, sriracha sauce, almonds, boil

Taken from food52.com/recipes/28782-a-happy-chicken-salad-roll-herby-nutty (may not work)