Blueberry Chicken Salad

2 cups fresh blueberries
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 oz) lemon yogurt
3 tablespoons mayonaisse
1/2 teaspoon salt
Bibb lettuce leaves, optional

Set aside a few blueberries for garnish. In a large bowl, gently combine the chicken, celery, red pepper, onions, and remaining blueberries. 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 blueberries.
Yields: 4 servings.

from a Taste of Home Bonus Book magazine insert