LEMON BLUEBERRY AND CHICKEN SALADFOR THE DRESSING:
3/4 cup low-fat lemon yogurt
3 tablespoons reduced-calorie mayonnaise
1 teaspoon salt
FOR THE SALAD:
2 cups fresh or frozen blueberries, divided use
2 cups cubed cooked chicken breasts
1/2 cup sliced green onions (scallions)
3/4 cup diagonally sliced celery
1/2 cup diced sweet red bell pepper
Endive or other greens (for serving)
Lemon slices (optional, for garnish)
In a medium bowl, combine yogurt, mayonnaise and salt.
Reserve a few blueberries for garnish. 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.
Makes 4 portions (about 5 cups total)
Source: North American Blueberry Council
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