Lemon Blueberry and Chicken Salad
Courtesy of North American Blueberry Council

2 c. frozen blueberries, divided
3/4 c. low-fat lemon yogurt
3 Tbsp. reduced-calorie mayonnaise
1 tsp. salt
2 c. cubed cooked chicken breasts
1/2 c. sliced green onions (scallions)
3/4 c. diagonally sliced celery
1/2 c. diced sweet red bell pepper

Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, the chicken, green onions, celery and bell pepper; mix gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens garnished with reserved blueberries and lemon slices, if desired.

Yield: 4 servings (about 5 cups)

Nutrition facts (per serving):

Click Here to request a high resolution version of this recipe photo.