Combine first 4 ingredients in a medium bowl; sprinkle with 1/4 teaspoon salt. Combine yogurt, 1 tablespoon 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 tablespoons lemon juice, oil, remaining 1/4 teaspoon salt, and pepper in a bowl; toss to coat. Divide arugula mixture evenly among 6 plates; top each serving with about 3/4 cup chicken mixture.
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I absolutely love this salad! I made it 3 times within a month after receiving this issue, and I've added it to my recipe book to make again and again. It's really easy to make and is just delicious on a warm summer night.
This was quick and easy to make and very good. I used a roasted chicken breast from the grocery store deli. And, I used mixed greens, since our store does not carry arugula. The lemon/olive oil tossed with the greens before serving was a nice touch. Will make again.
Super tasty and very easy to prepare. We still prefer CL's Chicken, Endive, and Blueberry Salad with Toasted Pecans (August 2003), though. It doesn't have a creamy dressing, but it does have goat cheese!
My family loved this! I used boneless, skinless chicken breasts that I cooked in the George Foreman grill instead of rotisserie chicken and chopped romaine for the greens. The yogurt/lemon/honey dressing is delicious! I will definitely be making this again.