Ingredients
3 cups cubed, cooked chicken meat
1 1/2 cups chopped celery
1/4 cup chopped fresh chives
1/2 cup plain low-fat yogurt
1/4 cup reduced fat sour cream
1 1/2 teaspoons dried tarragon
2 tablespoons blanched slivered almonds
salt and pepper to taste
Directions
In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.
