Combine the chicken, celery and apple together in a large mixing bowl.
In a separate smaller bowl, stir together the yogurt, mayonnaise and pesto to create the dressing.
Add 1 cup of dressing to the salad ingredients and toss together until well coated. Add more dressing if desired. Season with salt and pepper to taste.
Separate the leaves from the head of iceberg lettuce and serve the chicken salad in lettuce wraps, garnishing with sliced almonds.
Notes
Transportation Suggestions:Package the prepared chicken salad and sliced almonds together in a sealed container. Lay the lettuce leaves in between layers of paper towel and wrap them together in plastic wrap. Pack with an ice pack to keep the chicken salad cool.For the pesto in this recipe, use our delicious Basil & Almond Pesto recipe