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LEMON BLUEBERRY AND CHICKEN SALAD

Yield: 4 servings (about 5 cups)

Ingredients
• 2 c. frozen blueberries, divided
• 3/4 c. low-fat lemon yogurt
• 3 Tbsp. reduced-calorie mayonnaise
• 1 tsp. salt
• 2 c. cubed cooked chicken breasts
• 1/2 c. sliced green onions (scallions)
• 3/4 c. diagonally sliced celery
• 1/2 c. diced sweet red bell pepper
 

Directions
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.

Nutrition facts (per serving):
Calories 244; Protein 25g; Fat 6g; Carbohydrate 22g; Sodium 714 mg

National Frozen & Refrigerated Foods Association
Courtesy of North American Blueberry Council