Simple Tarragon Spring Chicken Salad

1/3 cup (80 mL) reduced-fat mayonnaise
3 Tbsp (45 mL) plain reduced-fat yogourt
1 1/2 Tbsp (22 mL) fresh tarragon leaves, minced
2 boneless, skinless chicken breasts, poached and chilled
1 cup (250 mL) seedless green grapes
Salt and freshly ground black pepper
Baby spinach leaves, washed and spun dry

Combine mayonnaise, yogourt, and tarragon in large bowl. Stir to blend.

Cut chilled chicken into 3/4 in (2 cm) cubes. Gently fold into mayonnaise mixture along with grapes. Add salt and pepper to taste.

Spoon onto a bed of baby spinach leaves and serve with bread crisps.

Serves 4.

Each serving contains: 97 calories; 12 g protein; 8 g fat (2 g sat. fat, 0 g trans fat); 19 g carbohydrates; 0.6 g fibre; 283 mg sodium

Source: "Spring Fling", alive #330, April 2010