This is one of my favorite chicken salad recipes. I love the ones with grapes or pineapple or something unexpected, but this is a delicious alternative, especially if you're like me and can't get enough rosemary. This is a great recipe because you use plain yogurt instead of mayonnaise (original recipe calls for quarter cup of each, but you miss nothing when forgoing the mayo). I prefer chicken salad on the dry side, so feel free to adjust the amount of yogurt to your liking. I was inspired to make this this weekend because a friend reminded me of it when requesting the recipe. I've never served it this way (in lettuce wraps) usually opting for croissants, but I think this will be my new standard.
Rosemary Chicken Salad Lettuce Wraps
3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1 teaspoon chopped fresh rosemary
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
head of iceberg lettuce
Combine all ingredients, stir well. Serve in a lettuce "bowl" or wrap.
recipe adapted from cookinglight.com