Categories: Chicken, Salad

Ingredients

• • 4 cups fresh or frozen blueberries
• • 1/2 cup low-fat lemon yogurt
• • 6 Tablespoons reduced calorie mayonnaise
• • 1 teaspoon salt
• • 4 cups cubed cooked chicken breast
• • 1 cup sliced green onions
• • 1 1/2 cups celery sliced diagonally
• • 1 1/2 cups sweet red pepper, diced
• • 4 Belgian endives, sliced
• • Sliced lemons

Directions

1. Reserve 4 Tablespoons of blueberries for garnish. In a medium bowl, combine yogurt, mayo, and salt. Add remaining blueberries, chicken, green onions, celery, and bell pepper; mix gently.

2. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens and garnish with reserved blueberries and lemon slices, if desired.

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