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Entree: Chicken-Pasta Salad w/Blueberries

Source of Recipe

Dairy Council of California


List of Ingredients

1 (9-ounce) package Frozen French cut green beans, thawed
3 cups Shredded cooked chicken breast (about 1 1/2 pounds), skinned and boned
3 cups Cooked fusilli (spiral-shaped pasta), cooked without salt or fat
1 cup Fresh blueberries
3/4 cup Thinly sliced celery
1/4 cup Thinly sliced green onions
2 tbsp Finely chopped fresh oregano
1/2 cup Plus 2 tbsp plain low-fat yogurt
1/4 cup Plus 1 tbsp reduced-calorie mayonnaise
3 tbsp Blueberry vinegar (search mealsmatter.org for simple blueberry vinegar recipe)
1/2 tsp Salt
1/2 tsp Coarsley ground pepper
Lettuce leaves (optional)



Recipe

Place green beans between paper towels, and squeeze until barely moist. Combine green beans and next 6 ingredients in large bowl.

Combine yogurt and next 4 ingredients in a bowl; stir well. Pour over chicken mixture; toss gently. Cover and chill 2 hours. Serve on a lettuce-lined serving plate, if desired.