Ingredients:
1/3 cup plain low-fat yogurt
1/4 cup light mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups cubed cooked chicken
1 cup thinly sliced celery
1 cup peeled, seeded and sliced cucumber
1/2 cup shredded radish
1/2 cup shredded carrot
1/4 cup chopped green onions
1 to 2 tablespoons seeded, minced jalapeno
1 1/2 cups cubed mango
2 tablespoons chopped fresh mint
1 bunch arugula or watercress

Directions:
1. Whisk yogurt, mayonnaise, lemon juice, mustard, salt and pepper together in bowl. Add chicken, celery, cucumber, radish, carrot, green onions and jalapeno. Stir until blended.
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Chicken Salad

From Food Network Kitchens

Serves:
4 servings

Ingredients

* 4 cups diced poached chicken, recipe follows
* 1 stalk celery, cut into 1/4-inch dice
* 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
* 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
* 2 tablespoons finely chopped parsley
* 1 cup prepared or homemade mayonnaise (light or nonfat yogurt)
* 2 teaspoons strained freshly squeezed lemon juice
* 1 teaspoon Dijon mustard
* 2 teaspoons kosher salt
* Freshly ground black pepper

Directions

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook’s Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

* POACHED CHICKEN FOR SALADS
* 10 sprigs parsley
* 2 sprigs fresh thyme
* 1 small onion, halved
* 1 small carrot, halved
* 1 stalk celery, halved
* 3 pounds chicken breasts halves, on the bone and fat trimmed
* 5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings
References :
http://recipes.epicurean.com/recipe/17326/low-fat-chicken-salad.html

http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-salad-recipe/index.html

2 cups chopped chicken
1 pound(s) bow-tie or small shell pasta
Salt
1 package(s) (10-ounce) frozen baby peas
2 lemons
2/3 cup(s) milk
1/2 cup(s) light mayonnaise
1/4 teaspoon(s) coarsely ground black pepper
1 cup(s) (loosely packed) fresh basil leaves, chopped
4 green onions, thinly sliced

In large saucepot, cook pasta in boiling salted water as label directs, adding frozen peas during last 2 minutes of cooking time. Drain pasta and peas; rinse with cold water and drain well.

Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 3 tablespoons juice. In large bowl, with wire whisk, mix lemon peel and juice with milk, mayonnaise, pepper, basil, green onions, and 1 teaspoon salt until blended.

Add pasta chicken and peas to mayonnaise dressing;
toss to coat well.

Cover and refrigerate up to two days if not serving right away
References :