Almond Chicken Salad

1 ½ cups diced cooked chicken breast
1 cup halved seedless grapes (red or green)
½ cup diced celery
1/4 cup reduced-fat mayonnaise
1 Tbsp. toasted slivered almonds
1 Tbsp. fresh or 2 tsp. dried dill weed
Salt and pepper to taste

Mix all and chill. Makes 6 half cup servings, 1 W.W. point per serving. Great on a sandwich.

This is very similar to the chicken salad made by my friend Carolyn DiSalvo when she was Kitchen Head for the first Kairos Outside weekend in our area. Kairos Outside is a ministry to support women who have a loved one in prison. Carolyn sprinkles the chicken breasts with garlic powder, salt, and pepper and bakes them at 350 degrees until done.