Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cut cooked chicken into bite-sized cubes to fill 3 cups and place in large bowl. add celery, pineapple, oranges, grapes and nuts. toss. in small bowl, mix yogurt, mayonnaise and lemon juice with a fork. add the dressing to the chicken mixture and gently toss.

Target recipe: preheat oven to 450. put crisco, water and salt into a saucepan and bring to a rolling boil. add flour all at one time. beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. remove from heat. add eggs, one at a time, beating until mixture is thick and smooth. drop dough by heaping tsp 1-1/2 inches apart onto a greased cookie sheet. bake for 10 minutes. reduce heat to 350 and bake for 10 minutes more. remove to wire racks. for chicken sald filling: combine all ingredients. cut off tops of puffs and and pull out any soft moist dough. spoon chicken salad filling into puffs. replace tops. serve warm or room temperature.