"From Cooking Light April 2005. A delicious twist on chicken salad...."
INGREDIENTS
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3 cups chopped cooked chicken breasts
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1/3 cup chopped green onion
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1/4 cup chopped smoked almonds
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1/4 cup plain fat-free yogurt
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1/4 cup light mayonnaise
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1 teaspoon chopped fresh rosemary
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1 teaspoon Dijon mustard
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1/8 teaspoon salt
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1/8 teaspoon fresh ground black pepper
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10 slices whole grain bread