Rosemary Chicken Salad Sandwiches

From Cooking Light April 2005. A delicious twist on chicken salad.

• Ready In: 5 mins
• Serves: 5

Ingredients

• 3  cups  chopped  cooked chicken breasts
• 1⁄3 cup  chopped green onion
• 1⁄4 cup  chopped  smoked almonds
• 1⁄4 cup plain fat-free yogurt
• 1⁄4 cup light mayonnaise
• 1  teaspoon  chopped fresh rosemary
• 1  teaspoon Dijon mustard
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
• 10  slices  whole grain bread

Directions

1. Combine first 9 ingredients, stirring well.
2. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices.
3. Cut sandwiches diagonally in half.