Rosemary Chicken Salad Sandwiches

INGREDIENTS
1 lb. chicken breast, cooked and diced
1/3 cup green onions, thinly sliced
1/4 cup smoked almonds, chopped (I used marcona almonds)
1 tsp. fresh rosemary, chopped
3 Tbsp. nonfat Greek yogurt
3 Tbsp. mayonnaise
1 tsp. Dijon mustard
salt and freshly ground black pepper, to taste
whole wheat bread or pita, for serving

DIRECTIONS
1. Toss to combine chicken, onions, almonds, and rosemary in a medium bowl. Add yogurt, mayonnaise, and Dijon, stirring to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.

(Adapted from Cooking Light)

Serves 4.