Chicken Tarragon Salad

• 1/2 cup non-fat mayonnaise (recommended: Best Foods)
• 1/4 cup non-fat plain yogurt (recommended: Horizon)
• 1 teaspoon poppy seeds (recommended: McCormick)
• 1 teaspoon finely chopped fresh tarragon leaves
• 2 (7-ounce) cans cooked chunk chicken breast meat, rinsed and drained (recommended: Tyson)
• 1 cup red seedless grapes, cut in 1/2
• 2 ribs celery, chopped
• 1/4 cup chopped walnuts and/or pecans (recommended: Planters)
• 6 cups spring mix lettuce (recommended: Ready Pac)

1. In a small mixing bowl, whisk together mayonnaise, yogurt, poppy seeds, and tarragon to make dressing; set aside.
2. In a medium mixing bowl, combine chicken, grapes, celery, and walnuts.
3. Pour 1/2 cup of dressing over mixture and stir to combine; set aside.
4. Put spring lettuce mix in large mixing bowl with 1/4 cup dressing.
5. Use tongs to toss.
6. Arrange 1 1/2 cups of spring mix lettuce on each plate.
7. Top with 1 cup of tarragon chicken.
8. Serve with remaining dressing on the side.

nonfat mayonnaise, nonfat plain yogurt, poppy seeds, tarragon, chicken breast meat, red seedless grapes, celery, walnuts, spring mix lettuce

Taken from www.foodnetwork.com/recipes/sandra-lee/chicken-tarragon-salad-recipe.html (may not work)