2 cups fresh or frozen Ontario blueberries, divided
3/4 cup 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


  1. Reserve a few blueberries for garnish.
  2. In a medium bowl, combine yogurt, mayonnaise and salt.
  3. Add remaining blueberries, the chicken, green onions and bell pepper; mix gently.
  4. Cover and refrigerate to let flavors blend; at least 30 minutes.
  5. Serve over endive or other greens garnished with reserved blueberries and lemon slices, if desired.