Rosemary Chicken Salad

Gently stir together 2/3 cup chopped cooked skinless chicken breast, ¼ cup chopped roasted red pepper, 11/2 tablespoons nonfat plain Greek yogurt, 1 tablespoon each of chopped walnuts and canola mayonnaise, 2 teaspoons chopped fresh rosemary, and a dash each of salt, garlic powder, and pepper. Serve over 2 cups chopped romaine lettuce.