Lemon yogurt, blueberries, chicken, and crunchy vegetables make a delightfully different and colorful salad. Use fresh or frozen blueberries and feel free to substitute turkey for the chicken. Allow 30 minutes for the salad to chill before eating.
Prep Time: 15 minutes
Ingredients:
- 2 cups fresh or frozen blueberries, divided
- 3/4 cup low-fat lemon flavored yogurt
- 3 Tablespoons reduced-calorie mayonnaise
- 1 teaspoon salt
- 2 cups cubed, cooked chicken breasts or turkey breast
- 1/2 cup green onions, thinly sliced
- 3/4 cup sliced celery
- 1/2 cup red bell pepper, finely diced
Preparation:
Reserve a few blueberries for garnish.In a medium bowl, combine yogurt, mayonnaise, and salt. Add remaining blueberries, chicken, green onions, celery, and bell pepper, mix gently.
Cover and refrigerate to let flavors blend for at least 30 minutes. Serve over endive or other greens with reserved blueberries and lemon slices, if desired.
Yield: 4 servings or about 5 cups
Recipe Source: North American Blueberry Council
Reprinted with permission.
