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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.