Red onion and celery add crunch to this quick chicken salad. Blueberries have thick skins, so they won't break apart when tossed with the chicken.

Julianna Grimes
Recipe by Cooking Light

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Recipe Summary

Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

188 calories; fat 8.5g; saturated fat 2.1g; mono fat 3.9g; poly fat 1.3g; protein 16g; carbohydrates 13g; fiber 2g; cholesterol 75mg; iron 1mg; sodium 369mg; calcium 69mg.