A fresh take on the typical chicken salad.
2 cups blueberries, fresh or frozen
3/4 cup low-fat lemon yogurt
3 Tbs. Reduced-calorie mayonnaise
1 tsp. Salt
2 cups chicken breasts, cooked and cubed
1/2 cup scallions, sliced
3/4 cup celery, sliced diagonally
1/2 cup sweet red bell pepper, diced
Reserve a few blueberries.
In a medium bowl, combine yogurt, mayonnaise and salt
Add remaining blueberries, the chicken, scallions, celery and bell pepper. Mix gently.
Cover and refrigerate to let flavors blend, at least 30 min.
Serve over endive or other greens and garnish with reserved blueberries and lemon slices, if desired.
Yield: 4 portions