Chicken-pasta sald with blueberries #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | ounces | Pkg Frozen French Cut Green Beans -- thawed |
| 3 | cups | Chicken Breast -- cooked & |
| Shredded | ||
| 3 | cups | Fusilli Pasta -- cooked w/o |
| Salt or f | ||
| 1 | cup | Fresh Blueberries |
| ¾ | cup | Celery -- thinly sliced |
| ¼ | cup | Green Onion -- thinly |
| Sliced | ||
| 2 | tablespoons | Fresh Oregano -- finely |
| Chopped | ||
| ½ | cup | Plain Low-Fat Yogurt -- |
| (plus 2 Tbsp.) | ||
| ¼ | cup | Mayonnaise -- (plus 1 Tbsp |
| 3 | tablespoons | Blueberry Vinegar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black Pepper -- coarsely |
| Ground | ||
| Lettuce Leaves -- | ||
| (optional) | ||
Directions
Place green beans between paper towels and squeeeze until barely moist. Combine green beans and next 6 ingredients in a 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.
Yield: 6 servings
Recipe By :