5 WW Points Plus per serving
Ingredients
1/4 cup plan fat-free yogurt
3 tablespoons reduced-calorie mayonnaise
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 cups cubed cooked chicken breast
2 celery stalks, chopped
2 tablespoons grated onion
1 cup of sliced grapes
Directions
In a small bowl, combine the yogurt, mayonnaise, vinegar, mustard, salt, and pepper.
In a medium bowl, combine the chicken, celery, onion, and grapes. Add the yogurt mixture; toss to coat. Refrigerate, covered at least 1 hour before serving (note...John ate immediately).
Grapes were not in the original recipe, but I like some "sweet" in my chicken salad.
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