Tarragon Chicken Salad (lowfat)

1/4 c. slivered almonds
1 t canola oil
1 boneless, skinless chicken breasts, 1 lb.
salt and white pepper
1/2 c water
3/4 c diced celery (2 large stalks)
1/2 c sliced white button mushrooms
2 T fresh French tarragon, minced, plus sprigs for garnish, or 2 t dried tarragon
3 T plain, strained nonfat yogurt
3 T low-fat mayo

Toast almonds in saute pan over medium heat until just brown. Transfer to a plate.
Heat oil on medium-high. Season the chicken breasts on both sides with salt and white pepper.
Add the chicken to the oil in pan until lightly browned on both sides.
Add the water to the pan, cover and reduce heat to medium.
Cook the chicken, covered, for 20 minutes. Remove after cooked through to cool.

Place the celery in large mixing bowl with mushrooms, add tarragon. Add yogurt, mayo and cooled almonds. Toss mixture.
Cut cooled chicken into 1/2 in. pieces and add them to the dressing. Gently toss the chicken and salad together and taste. Season with salt and white pepper.

Cover and chill until time to serve, garnish with fresh sprigs of tarragon.