Whip up a yummy chicken and pasta salad dressed with a Greek yogurt lemon-poppy seed combo.
* To toast almonds, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Make a day ahead; cover and refrigerate. Stir the salad before serving. If needed, add a tablespoon or two of milk to make it more creamy.
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