Vidalia Chicken Salad

• 1/3 cup walnuts
• 2 cups (8 oz.) rotisserie chicken breast, diced into 1-inch pieces
• 1 large pple, cored and diced into 3/4-inch pieces
• 1/2 cup Vidalia onion, diced into 3/4-inch pieces
• 1/2 cup raisins
• 3 Tbsp. reduced-fat (2%) plain yogurt
• 1 Tbsp. reduced-fat mayonnaise
• 1 Tbsp. lemon juice
• 1/2 tsp. salt, or to taste
• 1/8 tsp. ground pepper
• 8 leaves lettuce

Preheat the oven to 350 degrees. Spread the walnuts  on baking sheet and toast in oven until fragrant, 8 to 10 minutes, stirring once after 5 minutes. Set nuts aside to cool.

In mixing bowl, combine chicken, apple, onion (separated into rings) and raisins,. Coarsely chop walnuts and add to other ingredients.

In small bowl, whisk together yogurt, mayonnaise, lemon juice, salt and pepper until combined. Add dressing to salad and mix with fork until evenly coated.

Line each of four salad plates with 2 lettuce leaves. Mound a fourth of salad on each plate. Serve immediately.

Makes 4 servings.

Per serving: 260 calories