6 ounces boneless skinless chicken breasts, cut into bite-size pieces
1/4 teaspoon salt
3/4 cup chopped unpeeled apple
1/3 cup plain nonfat yogurt
1 green onion, chopped
1-1/2 teaspoons Gulden's® Spicy Brown Mustard
Melt Parkay in medium nonstick skillet over medium heat. Add bacon and chicken; sprinkle with salt. Cook 5 minutes or until chicken is no longer pink in centers, stirring occasionally. Remove from skillet; place in shallow dish. Cool in freezer 10 minutes.
Meanwhile, combine apple, yogurt, onion and mustard in small bowl. Stir in cooled chicken and bacon.
Enjoy this chicken salad served on lettuce or spinach leaves with a slice of multigrain bread. Or, place in pita pockets or a wrap to make a sandwich.