2 cups fresh or frozen blueberries, divided
3/4 cup low-fat lemon yogurt
3 tablespoons reduced-calorie mayonnaise
1 teaspoon salt
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
Servings: 4 / Yield: 5 cups
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.
3/4 cup low-fat lemon yogurt
3 tablespoons reduced-calorie mayonnaise
1 teaspoon salt
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
Servings: 4 / Yield: 5 cups
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.
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