Herbed Chicken and Rice Salad
Makes 6 servings

1 tablespoon lemon juice
3 tablespoon real mayonnaise
1/2 cup plus 1 tablespoon fat-free, light or real sour cream
1/2 teaspoon "fines herbes" blend (Italian herbs can also be used)
3 cups cooked rice (basmati, brown or even instant works well)
2 cups diced, cooked skinless chicken (about 3 chicken breasts -- see note)
1 cup diced celery
1/2 cup sliced green olives
1/3 cup sliced almonds, toasted
1/4 cup sliced green onions
Salt and pepper to taste

Combine lemon juice, mayonnaise, sour cream and fines herbs in small bowl. Toss remaining ingredients in a large serving bowl. Drizzle dressing over the top and stir to blend. Cover and chill in refrigerator for at least 4 hours (overnight works great).