Blueberry Chicken Salad Tacos
Fresh blueberries, tender chunks of chicken, diced apples and walnuts are dressed in a delightful honeyed yogurt dressing and served wrapped in Boston lettuce leaves or whole wheat tortillas.
1/2 cup plain low-fat yogurt
2 tablespoons Italian salad dressing
1 tablespoon honey
1/8 teaspoon salt
2 cups cubed or shredded rotisserie chicken
1 1/2 cups blueberries
1 cup diced apples
1/2 cup chopped walnuts
8 large Boston lettuce leaves or 6-inch whole wheat tortillas
- In a small bowl, stir together yogurt, salad dressing, honey and salt until well blended.
- Place chicken, blueberries, apples and walnuts in separate small serving bowls with spoons.
- Arrange lettuce leaves on a serving platter.
- To assemble a taco, place a spoonful of each ingredient and a drizzle of the dressing onto a lettuce leaf and roll up. Secure with a toothpick if desired.
Makes 4 (2 taco) servings.
Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.