During my summers off from school, I spend a lot of time with my Grandma. This is her take on a classic chicken salad in honor of one of her favorite places to pick wild blueberries, Hanley Field in Munising, Michigan.
Ingredients:
2 cups of blueberries
2 cups chopped romaine lettuce
2 cups boneless skinless chicken breast
1, 6-ounce container Stony Field Lemon Yogurt
½ cup coarsely chopped pecans
½ cup thinly sliced green onions
½ cup chopped celery
¼ cup Gorgonzola crumbles
3 tablespoons low-fat mayonnaise
1 tablespoons sesame seeds
Directions:?
In a large bowl, combine your dry ingredients: the blueberries, cooled chicken breast, pecans*, green onions, Gorgonzola, sesame seeds, romaine lettuce and celery.
In a separate small bowl, combine a 6-ounce container of Stony Field Lemon Yogurt (an off-brand is perfectly acceptable too) with 3 tablespoons low-fat mayonnaise.
Add the yogurt and mayonnaise to the large bowl. Chill in the refrigerator for an hour and serve it up.
*Tip: Leaving your nuts in the freezer will preserve the natural oils and prevent them from becoming stale.