2 cups fresh blueberries2 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