Chicken Salad Sandwich with Lemon-Herb Dressing

• Makes 16 sandwiches.
• 1/4 cup mayonnaise
• 1/4 cup plain yogurt
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon grated lemon zest
• 2 teaspoons lemon juice
• 1/4 teaspoon salt, or to taste
• 2 cooked whole boneless, skinless chicken
• breasts, cut into 1/4-inch dice
• 4 lettuce leaves, optional
• 8 slices multigrain bread

Combine mayonnaise, yogurt, dill, lemon zest, lemon juice and salt in a medium-size bowl. Add
chicken pieces. Toss with dressing. Place lettuce leaves on four slices of bread. Divide chicken
salad among four slices. Top with remaining bread; cut each sandwich into four pieces.