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Lemon Blueberry and Chicken Salad 2004

1 Min Read
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FM Staff

YIELD: 8 servings

4 cups fresh or frozen blueberries
1/2 cup low-fat lemon yogurt
6 Tbsps. reduced calorie mayonnaise
1 tsp. salt
4 cups cubed cooked chicken breast
1 cup sliced green onions
1 1/2 cups celery, sliced diagonally
1 1/2 cups sweet red pepper, diced
4 Belgian endives, sliced

1. Reserve 4 tablespoons of blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, chicken, green onions, celery and bell pepper, mix gently.

2. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens and garnish with reserved blueberries and lemon slices, if desired.
Recipe and photo from the U.S. Highbush Blueberry Council.

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Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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