Michigan Lemon, Blueberry and Chicken Salad

Ingredients

• 2 cups fresh or frozen Michigan blueberries, divided
• 3/4 cup low-fat lemon yogurt
• 3 tablespoons reduced-calorie mayonnaise
• 1 teaspoon salt
• 2 cups cubed cooked chicken breasts
• ½ cup sliced green onions (scallions)
• 3/4 cup diagonally sliced celery
• ½ cup diced sweet red bell pepper

Directions

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

Nutritional Facts

• Yield: 4 portions (about 5 cups)
• 244 calories per portion
• 25 g protein
• 6 g fat
• 22 g carbohydrate
• 714 mg sodium

Recipe Courtesy: Michigan Department of Agriculture