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U.S. Highbush Blueberry Council

Lemon Blueberry and Chicken Salad
Lemon Blueberry and Chicken Salad


  • 2 cups fresh or frozen blueberries, divided
  • ¾ cup low-fat lemon yogurt
  • 3 tablespoons reduced-calorie mayonnaise
  • 1 teaspoon salt
  • 2 cups cubed cooked chicken breasts
  • ½ cup sliced green onions (scallions)
  • ¾ cup diagonally sliced celery


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

Number of servings (yield): 4 (about 5 cups)


Per Portion:

244 calories

25 g protein

6 g fat

22 g carbohydrate

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