Chicken Salad Sandwich with Lemon-Herb Dressing

Makes 16 sandwiches.

1/4 cup mayonnaise
1/4 cup plain yogurt

1 tablespoon chopped fresh dill
1/2 teaspoon grated lemon zest
2 teaspoons lemon juice
1/4 teaspoon salt, or to taste

2 cooked whole boneless, skinless chicken
breasts, cut into 1/4-inch dice

4 lettuce leaves, optional
8 slices multigrain bread

Combine mayonnaise, yogurt, dill, lemon zest, lemon juice and salt in a medium-size bowl. Add chicken pieces. Toss with dressing. Place lettuce leaves on four slices of bread. Divide chicken salad among four slices. Top with remaining bread; cut each sandwich into four pieces.