Chicken Salad

• 4 cups cooked white meat chicken, cut in 1/4-inch dice
• 1/2 cup minced celery
• 4 green onions, white and pale green part, minced
• 1/2 cup chopped toasted walnuts
• 3/4 cup reduced-fat mayonnaise
• 1/4 cup nonfat plain yogurt
• 3 to 4 tablespoons minced fresh tarragon
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh parsley
• Baby greens for serving
• Ripe tomatoes for serving

1. Combine all ingredients except baby greens and tomatoes in a bowl and mix thoroughly.
2. Refrigerate one hour if you have the time.
3. Serve on baby greens with tomatoes.

white meat chicken, celery, green onions, walnuts, mayonnaise, nonfat plain yogurt, tarragon, lemon juice, parsley, serving, tomatoes

Taken from cooking.nytimes.com/recipes/11141 (may not work)