Rosemary Chicken Salad

from Cooking Light


3 cups chopped cooked chicken (about  3/4 pound)
1/3 cup chopped green onion
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayo
1 tsp chopped fresh Rosemary
1 tsp Dijon mustard
1/8 tsp salt
1/8 tsp pepper