2 cups cooked chicken breasts, cut in 1/2-inch cubes 1/2 cup green bell pepper, sliced lengthwise 1/4 cup diced celery 1/4 teaspoon seasoned salt 1/2 cup lowfat plain yogurt 2 tablespoons reduced-calorie mayonnaise 1/2 teaspoon prepared mustard 1/4 teaspoon ground ginger 2 fresh ripe pears, Comice, Anjou or Bosc, cored and cut in 1-inch cubes lettuce 2 tablespoons toasted slivered almonds
Toss together chicken, green pepper and celery. Sprinkle with seasoned salt. Combine yogurt, mayonnaise, mustard and ginger; add to chicken mixture. Gently mix in pears. Serve on individual lettuce-lined salad plates. Sprinkle with almonds.