Lemon Blueberry and Chicken Salad

Submitted by Amelia Hohl

2 cups fresh or frozen blueberries, divided

3/4 cup low-fat lemon yogurt

3 tablespoons reduced-calorie mayonnaise

1 teaspoon salt

2 cups cubed cooked chicken breasts

1/2 cup sliced green onions (scallions)

3/4 cup diagonally sliced celery

1/2 cup diced sweet red bell pepper

Reserve a few blueberries for garnish.

In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, the 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.

Yield: 4 portions (about 5 cups)

Per portion: 244 calories, 25 g protein, 6 g fat, 22 g carbohydrate, 714 mg sodium