2 cups fresh or frozen blueberries, divided
¾ cup low-fat lemon yogurt
3 tbsp reduced-calorie mayonnaise
2 cups cubed cooked chicken breasts
½ cup sliced green onions/scallions
¾ cup diagonally sliced celery
½ cup diced sweet red bell pepper
1
Reserve a few blueberries for garnish. Combine yogurt, mayonnaise with pinch of salt. Add the remaining ingredients; mix gently.
2
Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over greens, and garnish with reserved blueberries.
4 Portions
Per portion: 24 calories, 25 g protein, 6 g fat, 22 g carbohydrate.
Adapted from BC Blueberries, www.bcblueberry.com
Ingredients
2 cups fresh or frozen blueberries, divided
¾ cup low-fat lemon yogurt
3 tbsp reduced-calorie mayonnaise
2 cups cubed cooked chicken breasts
½ cup sliced green onions/scallions
¾ cup diagonally sliced celery
½ cup diced sweet red bell pepper
Directions
1
Reserve a few blueberries for garnish. Combine yogurt, mayonnaise with pinch of salt. Add the remaining ingredients; mix gently.
2
Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over greens, and garnish with reserved blueberries.