Yield: 4 servings (about 5 cups). 2 cups fresh or frozen blueberries, divided ¾ cup lowfat lemon yogurt 3 Tbsp. reduced-calorie mayonnaise 1 tsp. salt 2 cups cubed cooked chicken breasts ½ cup sliced green onions (scallions) ¾ cup diagonally sliced celery ½ cup diced sweet red bell pepper Reserve a few blueberries for garnish. In a medium-sized bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, chicken, green onions, celery and bell pepper; mix gently. Cover and ...
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