Lemon Blueberry Chicken Salad

2 C. Blueberries. reserve 1/2 cup.

1 C. lemon yogurt, fat-free or light is fine

3 T. Mayonnaise. Fat-free or light is fine

1/2 t. salt

1/2 t. dill

1/2 C. green onions finely diced on diagonal

1/2 C. red pepper finely diced

2 C. cooked cubed chicken breast

1/2 lb. cooked large shrimp or salad shrimp

Combine yogurt, mayo, salt, and dill.

Add remaining ingredients and blend gently.

Cover and refrigerate at least 1 hour.

Serve over crisp greens, romaine, and endive.

Garnish with lemon slices and reserved blueberries

Serves 4-6

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Pacific Chef

In Historic Fairhaven next door to the Colophon Cafe