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YIELD: 8 servings
4 cups fresh or frozen blueberries
1/2 cup low-fat lemon yogurt
6 Tbsps. reduced calorie mayonnaise
1 tsp. salt
4 cups cubed cooked chicken breast
1 cup sliced green onions
1 1/2 cups celery, sliced diagonally
1 1/2 cups sweet red pepper, diced
4 Belgian endives, sliced
1. Reserve 4 tablespoons of blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, chicken, green onions, celery and bell pepper, mix gently.
2. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens and garnish with reserved blueberries and lemon slices, if desired.
Recipe and photo from the U.S. Highbush Blueberry Council.
