A happy chicken salad roll, herby & nutty!

Chicken second courses

This is my most favorite chicken salad with ultra flavor, yet made with light mayonnaise and fat free (preferably Greek) yogurt, hence a "Happy" chicken. It is adapted from a recipe called Rosemary Chicken Salad in the April 2005 issue of "Cooking Light" magazine. The addition of fresh herbs, onions and smoked almonds make this chicken salad stand apart. But this recipe is versatile enough in that you can play with the selection of herbs and nuts (or lack thereof), but I recommend that you try it my way first. I like to serve it on toasted buttery (top sliced) hot dog buns but some good whole grain bread is good too. Bon appetit!