- 2 cups (1 pint) fresh blueberries*
- 3/4 cup low-fat lemon yogurt
- 3 tbsp low-fat mayonnaise
- 1 tsp salt
- 2 cups chicken breast, cooked and cubed
- 1/2 cup scallions, sliced
- 3/4 cup celery, sliced*
- 1/2 cup sweet red bell pepper, diced*
- Lemon slices (for garnish), optional*
Directions
- Reserve a few blueberries for garnish.
- In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, chicken, scallions, celery and bell pepper. Mix gently.
- Cover and refrigerate to let flavors blend at least 30 minutes. Serve over endive or arugula and garnish with blueberries and lemon slices, if desired.
