2 1/2 cups cooked skinless chicken breast
2 tablespoons fresh lemon juice
1/4 cup fresh lemon juice
1/4 cup plain nonfat yogurt
1 tablespoon reduced fat sour cream
2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup thinly sliced celery
1/2 cup diced fresh pineapple
1/2 cup thinly sliced scallions

Finely chop all ingredients before preparing salad. In a medium mixing bowl, toss the chicken with lemon juice. Refrigerate for 30 minutes. In a small bowl, whisk together the mayonnaise, yogurt, sour cream, dill, salt and pepper. Add the celery, pineapple and scallions to the chicken in the mixing bowl. Add the dressing and stir to blend well. Refrigerate the salad for 30 minutes or up to 4 hours before serving. Spread finely chopped salad as sandwich filling, spooning onto firm bread or bagel halves; garnish with fresh herbs or a sprinkle of paprika.