Chicken and Pasta Salad With Blueberries

For a light alfresco supper, serve with warm croissants and a cantaloupe/watermelon bowl.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 8  ounces penne, cooked and drained
• 1  tablespoon  vegetable oil
• 2  cups  shredded  cooked chicken (or cubed cooked chicken)
• 1⁄2 cup  sliced celery
• 1⁄2 cup  chopped red bell pepper
• 3  tablespoons  diced red onions
• 1⁄4 cup  chopped fresh parsley
• 1  cup fresh blueberries, rinsed and drained
• 1⁄4 cup  slivered almonds, toasted

• Creamy Tarragon Dressing

• 3⁄4 cup mayonnaise
• 1⁄4 cup plain nonfat yogurt
• 2  green onions, coarsely chopped (white and green parts)
• 1  garlic clove, minced
• 2  tablespoons tarragon vinegar
• 1  teaspoon fresh lemon juice
• 1⁄4 teaspoon salt

Directions

1. To make the dressing: add all the dressing ingredients to a food processor or blender; process until well blended; cover and refrigerate until ready to use.
2. To make the salad: in a large bowl, toss the pasta with the oil; cover and refrigerate until cool.
3. Add the next 5 ingredients to the pasta; toss with enough dressing to coat.
4. Cover and chill several hours to allow flavors to blend.
5. Just before serving, fold in blueberries and sprinkle with almonds.