Chicken Salad Sandwiches With Mango Chutney

• 1/2 rotisserie chicken, meat picked and shredded (about 2 cups)
• 1/2 cup Greek-style yogurt
• 13 cup mango chutney, big pieces chopped
• 3 inner celery stalks, with leaves, finely chopped (about 1/3 cup)
• 2 scallions, finely chopped
• Fresh lemon juice, to taste
• Salt and pepper, to taste
• 8 slices whole-grain bread

1. In a bowl, stir together the chicken, yogurt, chutney, celery, scallions, a squeeze lemon juice, salt and pepper.
2. Taste and adjust seasonings, if necessary.
3. Divide salad among four slices of bread; top with remaining slices.

rotisserie chicken, yogurt, mango, celery, scallions, lemon juice, salt, bread

Taken from cooking.nytimes.com/recipes/12144 (may not work)