Crunchy Chicken Salad

• 2 chicken breasts
• 34 cup fat-free mayonnaise
• 12 cup fat free Greek yogurt
• 14 cup light cream cheese
• 1 teaspoon lemon juice
• 1 cup red seedless grapes, halved
• 14 cup cucumber, peeled and diced
• 1 green onion, diced
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon sage
• 2 heads baby gem lettuce, as garnish

1. Pan fry chicken breasts in oil/spray with spices until chicken is fully cooked.
2. When cooled a bit, dice the chicken into small pieces (around 1/4 inch cubes).
3. Place diced chicken into the fridge (or freezer, if in a hurry) until the pieces have cooled.
4. Mix together mayonnaise, yogurt, cream cheese, lemon juice, and herbs.
5. Take chicken out of fridge/freezer and add onion, cucumbers, and grapes, mixing lightly.
6. Pour mayonnaise mix over the chicken mix and stir until everything is coated.
7. Refridgerate for at least 30 minutes before eating.
8. Serve on a bed of crunch baby gem lettuce.

chicken breasts, mayonnaise, yogurt, light cream cheese, lemon juice, red seedless grapes, cucumber, green onion, rosemary, thyme, sage, gem lettuce

Taken from www.food.com/recipe/crunchy-chicken-salad-521974 (may not work)