YIELD: 24 servings 12 cups fresh or frozen blueberries 1 1⁄2 cup low-fat lemon yogurt 1 cup + 2 Tbsps. reduced calorie mayonnaise 3 tsps. salt 12 cups cooked chicken breast, cubed 3 cups green onions, sliced 4 1⁄2 cups celery, sliced diagonally 4 1⁄2 cups red pepper, diced 12 Belgian endives, sliced 1. Reserve 34⁄ cup blueberries for garnish.2. In medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, chicken, green onions, celery and bell pepper; mix gently. Cover ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.