YIELD: 8 servings 4 cups fresh or frozen blueberries1/2 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. ...
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.