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Creamy Blueberry Chicken Salad

INGREDIENTS

  • 1/2 cup thin vertically sliced red onion
  • 1/3 cup diced celery
  • 1/4 cup torn fresh basil
  • 12 ounces shredded skinless, boneless rotisserie chicken (about 3 cups)
  • 1/2 teaspoon kosher salt
  • 1/2 cup plain 2% reduced-fat Greek Yogurt
  • 2 1/2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 2 cups of fresh Crystal Cove Blueberries
  • 5 oz of baby arugula
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper

DIRECTIONS

  1. Combine first 4 ingredients in a medium bowl; sprinkle with 1/4 teaspoon salt.
  2. Combine yogurt, 1 tablespoon lemon juice and honey in a small bowl, stirring with a whisk.
  3. Add yogurt mixture to chicken mixture; toss to coat.
  4. Gently stir in blueberries.
  5. Place arugula, remaining 1 1/2 tablespoons lemon juice, oil, remaining 1/4 teaspoon salt and pepper in a bowl. Toss to coat.
  6. Divide arugula mixture evenly among 6 plates; top each serving with about 3/4 cup chicken mixture.