Creamy Dill Chicken Salad

Ingredients

•  3 cups cooked and chopped or shredded chicken (leftover, rotisserie or canned work great)
•  1/3 cup diced celery
•  1/2 cup fat-free plain Greek yogurt
•  1/2 cup mayonnaise
•  2 tablespoons lemon juice (or white vinegar)
•  2 tablespoons fresh dill
•  1 teaspoon garlic powder
•  1 teaspoon dijon mustard
•  1/2 teaspoon kosher salt
•  1/4 teaspoon black pepper

Instructions

1. Using a medium-size mixing bowl, combine everything and stir until well combined. Cover bowl and refrigerate at least 1 hour.
2. To make sandwiches, spoon chicken salad on bread (or croissants) and top with lettuce, tomato, and dill pickle. Or serve on crackers, in a wrap, or on a bed of lettuce with a fork.
3. Leftovers will keep for several days in an airtight container in the refrigerator. Enjoy!