Chicken and Mushroom Salad

Great lunch salad to use up leftover cooked chicken...... or turkey! Adapted from a local supermarket.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 12  ounces fresh mushrooms, thinly sliced
• 2  cups  cubed  cooked chicken
• 1  cup  diced celery
• 1⁄4 cup  chopped red onion
• 1⁄4 cup low-fat mayonnaise
• 1⁄4 cup low-fat yogurt
• 2  tablespoons  fresh orange juice
• 1  teaspoon  chopped fresh tarragon, 1/2 tsp dried
• 1⁄2 teaspoon Dijon mustard
• 1⁄4 teaspoon pepper
•  salt, to taste
•  torn romaine lettuce leaf

Directions

1. Combine the mushrooms, chicken, celery and onions in a bowl.
2. Seperately, whisk together the mayo, yogurt, oj, tarragon, Dijon, pepper and salt (if needed).
3. Gently combine the dressing into the salad ingredients.
4. Serve over torn romaine leaves.