Ingredients
- • 4 cups fresh or frozen blueberries
- • 1/2 cup low-fat lemon yogurt
- • 6 Tablespoons reduced calorie mayonnaise
- • 1 teaspoon 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
- • Sliced lemons
Directions
-
Reserve 4 Tablespoons of blueberries for garnish. In a medium bowl, combine yogurt, mayo, 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. Serve over endive or other greens and garnish with reserved blueberries and lemon slices, if desired.