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Bring a large pot of salted water to a boil. Add the pasta and cook for one minute longer than package directions. Drain, rinse with cold water, and let cool.
In a large bowl, combine the yogurt, mayonnaise, mustard, lemon zest, lemon juice, salt, pepper, and cayenne. Fold in the pasta, chicken, celery, green onion, grapes, parsley, and dill. Refrigerate until ready to eat.
Sprinkle the salad with almonds before serving on butter lettuce, if you like.