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 and refrigerate to let flavors blend, at least 30 minutes.
3. Serve over endive or other greens garnished with 4 Tbsps. of reserved blueberries per servings and lemon slices, if desired.
Recipe from U.S. Highbush Blueberry Council.