CREAMY BLUEBERRY CHICKEN SALAD
1/2 cup thinly vertically sliced red onion
1/3 cup diced celery
1/4 cup torn fresh basil
12 ounce shredded, skinless boneless rotisserie chicken (about 3 cups)
1/2 tsp. salt
1/2 cup Greek yogurt plain
2-1/2 tbs. fresh lemon juice divided
1 tbs. honey (or sugar free honey from Walmart)
2 cups fresh blueberries
1 (5 ounce) package baby arugula
2 tsp. extra virgin olive oil
1/4 tsp. freshly ground black pepper
combine first 4 ingredients in a medium bowl; sprinkle with 1/4 tsp. salt. Combine Greek yogurt 1 tbs. lemon juice and honey in a small bowl, stirring with a whisk. Add yogurt mixture to chicken mixture; toss to coat. Gently stir in blueberries.
Place arugula, remaining 1-1/2 tbs. lemon juice, oil, remaining 1/4 tsp. salt and pepper in a bowl. toss to coat. Divide arugula mixture evenly among 6 plates; and top each plate with 3/4 cup chicken mixture.
serves 6; 13. g. carbs
*cooking light 20 minutes meals*
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