Low-Fat Lemon Blueberry and Chicken Salad



2 cups fresh or frozen Gingerich Farms blueberries, divided
3/4 low-fat lemon yogurt
3 tbsp reduced-calorie mayonnaise
1 tsp salt
2 cups cubed cooked chicken breasts
1/2 cup sliced green onion (scallions)
3/4 cup diagonally sliced celery
1/2 cup diced sweet red bell pepper

1.Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, the chicken, green onions and bell pepper; mix gently. Cover and refrigerate to let flavors blend; at least 30 minutes. Serve over endive or other greens garnished with reserved blueberries and lemon slices, if desired.

serves 4 (about 5 cups)

Gingerich Farms