Living Proof Live

2008

Beth Moore Simulcast

Second Baptist Church

Aug. 1 & 2nd

Grape/Blueberry Chicken Salad

2 cups fresh blueberries ( or about 30 grapes

2 cups cubed cooked chicken breast

3/4 cup chopped celery

1/2 cup diced sweet red pepper

1/2 cup thinly sliced green onions

1 carton (6 ounces) lemon yogurt

3 tablespoons mayonnaise

1/2 teaspoon salt

lettuce leaves (optional)

Directions:  (yield: 4 servings)

set aside a few blueberries/grapes for garnish.

In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining berries/grapes.  Combine the yogurt, mayo, and salt; drizzle over chicken mixture and gently toss to coat.

Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. Top with reserved fruit.  Yield: 4 servings.