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