1 1/2 c. chopped cooked chicken breasts
1 (10 oz.) pkg. frozen asparagus spears, thawed and drained cut into 2 inch pieces
1 c. thinly sliced cucumbers
1 c. cubed Swiss cheese (4 oz.)
1 lg. tomato, cut into 8 wedges
1/4 c. plain nonfat yogurt
1/4 c. sour cream
1/4 c. crumbled blue cheese (1 oz.)
1/4 tsp. garlic salt
1/4 tsp. celery seed
Dash of pepper
4 lettuce cups

In a large bowl combine chicken, asparagus, cucumber, cheese and tomato. For dressing, in a small bowl combine yogurt, sour cream, blue cheese, galric salt, celery seed and pepper. Mix well. Pour dressing over chicken mixture and toss to coat. Serve in lettuce cups. Makes 4 servings.