Total Time
40mins
Prep 10 mins
Cook 30 mins

I found this recipe in a TOH bonus book and it sounds great. I am always looking for ways to add extra fruit or veggies to or meals. It sounds like a nice cool summer meal that I can't wait to try in a pita or croissant. I think this would be a great appetizer on endive leaves.

Ingredients Nutrition

Directions

  1. Set aside a few blueberries for garnish.
  2. In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries.
  3. Combine the yogurt, mayo and salt; drizzle over the chicken mixture and gently toss to coat.
  4. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. top with reserved blueberries.
Most Helpful

This is one terrific salad. It's so quick and totally delicious that you can enjoy it in mine. I made the rest of the salad while the diced chicken cooked. It's a perfect solution for a light meal and it tastes wonderful. Loved the blueberries. I had everything except peppers in the house so I just skipped them and I don't thing I missed anything by not having them. A real spring and summer treasure.

Annacia April 23, 2011

Delightfully different chicken salad. I loved the addition of the lemon yogurt! This will be really good during the hot summer months.....look forward to enjoying it again. Thanks for sharing.

breezermom February 23, 2011