Rosemary Chicken Salad

• 3 cups Chopped Roasted, Boneless, Skinless Chicken Breasts (about 3/4 Pound)
• 3 Green Onions, Sliced
• 1/4 cups Smoked Almonds, Chopped
• 1/4 cups Traditional Plain Greek Yogurt
• 1/4 cups Canola Mayonnaise
• 1 teaspoon Chopped Fresh Rosemary
• 1 clove Garlic, Minced
• 1 teaspoon Dijon Mustard
• 1/2 teaspoons Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 10 slices 100% Whole Wheat Bread (used: Sara Lee Soft And Smooth 100% Whole Wheat)

1. Combine all of the ingredients except for the slices of bread.
2. Stir well.
3. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices.
4. Cut sandwiches and serve.
5. * The recipe tastes even better the next day, so if you have time, make the salad a day ahead, cover and refrigerate.

chicken breasts, green onions, greek yogurt, canola mayonnaise, rosemary, clove garlic, dijon mustard, salt, freshly ground black pepper, bread

Taken from tastykitchen.com/recipes/main-courses/rosemary-chicken-salad/ (may not work)