Lemon Blueberry Chicken Salad

Print recipe as: 3x5 | 4x6 | 8.5x11
A lightly lemony take on chicken salad.


Ingredients
  • 2 cups fresh or frozen blueberries
  • 1 carton AE Lemon Lowfat Yogurt or Lemon Custard Whole Milk Yogurt
  • 3 teaspoons reduced calorie mayonaise
  • 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

Reserve a few of the blueberries for garnish.  In a medium bowl combine the yogurt, mayonaise and salt.  Add chicken, onions, celery and pepper, and stir to combine.  Gently fold in blueberries.  Cover and refrigerate for at least 30 minutes to let flavors blend.  Garnish with reserved blueberries and serve over mixed salad greens.

 

Recipe adapted from Midwest Dairy Association and the 3-A-DayTM of Dairy.

 

 

 

 

 

Makes 4 servings


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