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.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.