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 the remaining blueberries, chicken, green onions, celery 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.
Photo: U.S. Highbush Blueberry Council