INGREDIENTS
- 3/4 cup lemon low fat yogurt
- 3 tablespoons mayonnaise
- 1 teaspoon salt
- 2 cups fresh blueberries
- 2 cups cubed cooked chicken breasts
- 1/2 cup sliced scallions
- 3/4 cup diagonally sliced celery
- 1/2 cup diced red bell peppers
DIRECTIONS
- Combine yogurt, mayonnaise, and salt in bowl.
- Add remaining ingredients and mix gently.
- Cover and refrigerate salad for at least 30 minutes to let flavors blend; serve over endive or other greens and garnish with additional blueberries and lemon slices, if desired.
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