Lemon Blueberry Chicken Salad

A lightly lemony take on chicken salad.
Recipe adapted from Midwest Dairy Association and the 3-A-DayTM of Dairy.

Prep Time

10 minutes

Serves

Cook Time

Cover and refrigerate for at least 30 minutes

Difficulty

medium

Ingredients

2 cups fresh or frozen blueberries
1 carton AE Lemon Lowfat Yogurt or Lemon Custard Whole Milk Yogurt
3 teaspoons reduced calorie mayonnaise
1/2 teaspoon salt
2 cups cubed, cooked chicken breast
1/2 cup green onions, thinly sliced
3/4 cup celery, thinly sliced
1/2 cup red bell pepper, finely diced

Directions

1

Reserve a few of the blueberries for garnish.
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2

In a medium bowl combine the yogurt, mayonaise and salt. Add chicken, onions, celery and pepper, and stir to combine.
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3

Gently fold in blueberries. Cover and refrigerate for at least 30 minutes to let flavors blend.
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4

Garnish with reserved blueberries and serve over mixed salad greens.
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