1/2 c. plain, nonfat yogurt
1 tbsp. lemon juice
3/4 tsp. dried tarragon, crushed
2 c. cooked chicken, cut in chunks
1 can (20 oz.) pineapple chunks, unsweetened, drained
1 can (10 1/2 oz.) mandarin oranges, unsweetened, drained
1 can (4 oz.) water chestnuts, sliced, drained
1 sm. cucumber, diced
1 scallion, finely chopped
Lettuce leaves

1. Mix together the yogurt, lemon juice, and tarragon to make a dressing.

2. In a large bowl, combine the remaining ingredients except the lettuce leaves. Pour the dressing over the chicken salad and toss lightly. Serve on lettuce leaves of your choice. Makes 6 cups.

Per cup: 195 calories, 40 mg. cholesterol, 2.5 g. dietary fiber, 2 g. fat, 57 mg. sodium.