Wedding shower tea party: Chicken salad cups

My Aunt Barb found this Cooking Light recipe for chicken salad. (We're a Cooking Light family). We made a few tweaks and ours looked something like this:

CREAMY CHICKEN SALAD

2 pounds skinless, boneless chicken breast halves

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1/2 cup light mayonnaise

1/2 cup plain fat-free Greek yogurt

1 tablespoon fresh lemon juice

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/3 cup chopped celery

1/3 cup red grapes, halved

7 tablespoons (about 2 ounces) coarsely chopped almonds

One head butter leaf lettuce

Poach the chicken in a dutch oven or large frying pan. Once cooked through, allow chicken to cool completely.

Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined.

Add chicken, 1/3 cup celery, grapes, and almonds; toss well to coat. Cover and refrigerate for 1 hour.

Serve on leafs of butter leaf lettuce.