Low-fat lemon, blueberry & chicken salad from Cooking Up a Storm


2 cups fresh or frozen blueberries, divided
1/4 cup low-fat lemon yogurt (you may use plain with lemon juice (2 tsp per 8 oz.)
3 tablespoons reduced calorie mayonnaise
1 tsp. salt
2 cups cubed cooked chicken breasts
1/2 cup sliced green onion (scallions)
1/4 cup diagonally sliced celery
1/2 cup diced sweet red bell peppers

Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, the chicken, green onions, celery and bell peppers. Mix gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over greens ( I like a romaine leaf) and garnish with reserved blueberries and a lemon slice. Yield - 4 - 3/4 cups servings.