Blueberry Chicken Salad
from the kitchen of MKA

Servings - 4   Serving size - 1/4th of recipe   Points Plus per Serving -  5 Points+
Calories - 187.3,   Total Fat - 9.6g,   Carb. - 9g,   Protein - 16.3g,   Fiber - 2.3g

1 1/2 cups cooked chicken breast, diced ( or pulled) 
1/4 cup light mayonnaise
1 TBS Non fat Greek Yogurt, plain ( I used Chobani
1 TBS. fresh lemon juice
pinch of sugar ( optional) 
1 TBS poppy seeds
salt and pepper, to taste
1/4 cup red onion, diced
1/2 cup celery, diced
1 cup fresh blueberries ( you can leave them whole or halve them)  
2 TBS sliced, roasted almonds
Assorted greens for serving

1.  In large bowl, combine light mayo, Greek yogurt, lemon juice, sugar ( if using ), poppy seeds and salt and pepper.  Whisk to combine.  
2.  Add diced chicken, red onion, celery, fresh blueberries and sliced almonds on top of dressing.  Stir to coat.  Refrigerate for at least 30 minutes to combine flavors, stir before serving. 
3.  Serve atop assorted greens.