When I started making it for the girls lunches, I made it just as the Weight Watcher recipe instructed and used light mayo.  I've since substituted greek yogurt for the mayo and my girls still love it....and so do I!  It's a delicious summer treat that is guilt free!  Yahoo!  Enjoy!

Ingredients:

Makes 4 servings (each serving, 1 cup)

2 cups cooked chicken, diced (if you have some slow cooked chicken breasts, you could do more of a shredded style as well)

1½ cups apples, chopped (Fuji and Honeycrisps are my favorites)

½ cup celery, chopped

¼ cup scallions, diced 

¼ cup Fage Greek Yogurt, no fat (if I think of it, I'll mix a little garlic salt to the fage for some added flavor)

3 tablespoons dried cranberries 

1½ tablespoons fresh dill, minced (I've also used dried)

1 tablespoon fresh lemon juice 

Romaine lettuce leaves (if you want to make a pretty presentation)

Instructions:

Add all the ingredients to a bowl, except lettuce. Mix well to combine.

Serving options:

Scoop 1 cup of chicken salad into a small dish or bowl.

Line each plate with a romaine lettuce leaf and scoop 1 cup chicken salad onto each lettuce leaf.

Serve in a whole grain tortilla or sandwich flat.

Nutritional information for 1 cup of chicken salad:

• 161 calories

• 3 g fat

• 18 g protein

• 13 g carbs

• 2 g fiber

• 8 g sugar (you can reduce the sugar if you eliminate or lessen the amount of the dried cranberries)