Chicken Salad


2 cups (500 ml) cooked, chopped chicken
1/4 cup (125 ml) nonfat plain yogurt
2 teaspoons (10 ml) mustard
3 tablespoons (45 ml) chopped celery
1/4 cup (60 ml) chopped seedless green grapes
salt and pepper to taste


Combine all the ingredients and stir until well mixed. Refrigerate or serve immediately.

Serve over salad greens or as a sandwich filling.