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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
2 cups fresh blueberries |
2 cups cubed cooked chicken breasts |
3/4 cup chopped celery |
1/2 cup diced sweet red pepper |
1/2 cup thinly sliced green onion |
1 (6 ounce) carton lemon yogurt |
3 tablespoons mayonnaise |
1/2 teaspoon salt |
bibb lettuce (optional) |
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.
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