Blueberry/Cranberry Chicken Salad
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Credit: Courtesy of Dole Food Company, Inc.
The National Culinary Review, June 2011
Ingredients
4 cups cubed cooked chicken breast
1 cup chopped celery
¾ cup diced sweet red pepper
½ cup thinly sliced green onion
3 cups Dole frozen blueberries
2 cups dried cranberries
1 cup (6 oz.) lemon yogurt
¼ cup mayonnaise
1 t. salt
2 bags butter lettuce blend
Instructions
Method: In large bowl, combine chicken, celery, red pepper, onion, blueberries and cranberries. Combine yogurt, mayonnaise and salt. Drizzle over chicken mixture; gently toss to coat. Cover; refrigerate at least 30 minutes. Serve on lettuce-lined plates
Yield
10 servings
Tags
Poultry, Salad, The National Culinary Review
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