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 ...
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