Light Chicken Salad - cooking recipe

Ingredients

3 boneless skinless chicken breasts, poached and cooled
1 tablespoon light mayonnaise
1 cup nonfat yogurt, plain
1/2 cup cider vinegar
1 teaspoon Dijon mustard
1 cup green onion, chopped
1 roma tomato, chopped
1 cucumber, chopped
1 cup red grapes, cut in half

Preparation

Chop poached and cooled chicken breasts into small bite-size pieces.
Add mayonnaise, yogurt, cider vinegar, and mustard, stirring well to combine.
Mix in green onion, tomato, cucumber, and grapes.
Refrigerate for at least one hour to develop flavors.
Serve as desired.