Thursday, August 21, 2014

Blueberry Chicken Salad

A refreshing and light summer salad.  Serve with Kim's Cheese and Chive Gougères (posted under appetizers)....a great combination.   

2 cups fresh blueberries
2 cups cubed (or shredded) cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
3/4 cup (6 ounces) lemon yogurt
3 TBS mayonnaise
1/2 tsp salt
Bibb lettuce leaves, optional
chives, chopped, optional

Set aside a few blueberries for garnish.  In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries.  Combine the  yogurt, mayonnaise and salt; drizzle over chicken mixture and gently toss to coat.

Cover and refrigerate for at least 30 minutes.  Serve on lettuce-lined plates if desired.  Top with reserved blueberries.  May sprinkle with chopped chives, if desired.

Tip:  You can get about 4 1/2 to 5 cups of chicken from a grocery store rotisserie chicken.

Makes 4 servings

Source:  Taste of Home, August/September 2005


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