Blueberry Chicken Salad

Now that we're having warmer weather (not consistently, but at least it's warm occasionally!) I like to have some lighter meals that are suitable for summer. Chicken Salad is one of those meals - and this version is colorful - with red pepper, celery and blueberries - as well as tantalizing to your tastebuds.

It comes together super quickly, and can be served over greens or in a croissant, pita or other bread like surface...

In a medium bowl, combine the chicken, green onion, red pepper

and celery. I like to have small pieces of celery, so I slice it lengthwise in quarters before slicing it crosswise.

For the dressing, in a small measuring cup, combine the yogurt, mayonnaise

lemon zest and salt. mix it up good, then add to the chicken mixture and stir it up til the chicken and vegetables are coated. Add the blueberries.

Gently fold the blueberries into the chicken mixture. Mound the salad on lettuce

or spoon into pita pockets or onto some other bread that you like.

Let the summer weather continue!

One year ago: Raspberry Chocolate Oat Bars
Two years ago: Coconut Macadamia Triangles
Three years ago: Toasted Almond Granola


Find more great ideas at Mix it Up Monday, Mop it up Monday, Mangia Monday, Mouthwatering Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasty Tuesday (#3), Tuesday Talent Show.

Blueberry Chicken Salad

2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced red pepper
1/2 cup thinly sliced green onion
6 oz. plain Greek yogurt
2 tsp. grated lemon zest
3 Tbsp. mayonnaise
1/2 tsp. salt
8 cups mixed greens or pita pockets or croissants

Set aside a few blueberries for garnish. In a medium bowl, combine the chicken, celery, red pepper and green onion. In a small bowl or measuring cup, combine the yogurt, lemon zest, mayonnaise and salt and mix well. Pour dressing over chicken mixture and stir well to combine. Gently fold in the remaining blueberries.

Serve the salad mounded on top of mixed greens and garnish with additional berries. (Alternatively, spoon into pita pockets or onto croissants.) Serves 4-5.