lemon blueberry chicken salad - August 11th, 2005 at 09:04 AM
This recipe is gobbled down by my daughter and husband like no other, ever!!!
Last year, we visited our son at college in upstate NY and went blueberry picking. They were the most gorgeous, delicious, HUGE like marbles, blueberries we have ever had. We each got a bucket to pick them into, and of course had no idea how much we had until we went back up front to weigh them in. Turns out that between the 4 of us, we picked 16 pounds!!! What were we to do with all those berries?!?!?!?
We left 1/3 of them with our son, and took the rest home. Made lots of blueberry smoothies, ate them fresh, made muffins, etc. Then my son e-mailed me this recipe and we could not get enough of it!!!
My daughter describes it as "the perfect food!"
It has yogurt (good for you), chicken (protein), veggies and fruit (we all know how good these are for you!) It's a nice cold salad for these oppressive summer days, and I can't keep it in the fridge for more than a day - no matter how much I make - they eat it so quickly! We had it for dinner tonite, and it will probably be gone after lunch tomorrow - both of them will be home.
Very simple to make - just a matter of cooking the chicken and cutting the veggies, and adding the dressing.
Low-Fat Lemon Blueberry and Chicken Salad
2 cups fresh blueberries, divided (I put them all in - don't save any for garnish)
3/4 low-fat lemon yogurt
3 tbsp reduced-calorie mayonnaise
1 tsp salt
2 cups cubed cooked chicken breasts
1/2 cup sliced green onion (scallions)
3/4 cup diagonally sliced celery
1/2 cup diced sweet red bell pepper
To prepare: Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, the chicken, green onions 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). Submitted by North American Blueberry Council
I usually serve it plain without the endive or greens,
though that sounds really good too!
Last year, we visited our son at college in upstate NY and went blueberry picking. They were the most gorgeous, delicious, HUGE like marbles, blueberries we have ever had. We each got a bucket to pick them into, and of course had no idea how much we had until we went back up front to weigh them in. Turns out that between the 4 of us, we picked 16 pounds!!! What were we to do with all those berries?!?!?!?
We left 1/3 of them with our son, and took the rest home. Made lots of blueberry smoothies, ate them fresh, made muffins, etc. Then my son e-mailed me this recipe and we could not get enough of it!!!
My daughter describes it as "the perfect food!"
It has yogurt (good for you), chicken (protein), veggies and fruit (we all know how good these are for you!) It's a nice cold salad for these oppressive summer days, and I can't keep it in the fridge for more than a day - no matter how much I make - they eat it so quickly! We had it for dinner tonite, and it will probably be gone after lunch tomorrow - both of them will be home.
Very simple to make - just a matter of cooking the chicken and cutting the veggies, and adding the dressing.
Low-Fat Lemon Blueberry and Chicken Salad
2 cups fresh blueberries, divided (I put them all in - don't save any for garnish)
3/4 low-fat lemon yogurt
3 tbsp reduced-calorie mayonnaise
1 tsp salt
2 cups cubed cooked chicken breasts
1/2 cup sliced green onion (scallions)
3/4 cup diagonally sliced celery
1/2 cup diced sweet red bell pepper
To prepare: Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, the chicken, green onions 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). Submitted by North American Blueberry Council
I usually serve it plain without the endive or greens,
though that sounds really good too!