Creamy Blueberry Chicken Salad

We had a busy day yesterday up in Pasadena with some friends at the children's museum and then running some errands so when I got home I needed to put something together that was pretty easy for dinner.  I got a big box of blueberries at the farmers market last week so I needed to use them up before they went bad and that's how this idea for making a blueberry chicken salad came to be.  I've never used blueberries in a salad before and this turned out so good, plus it's a great healthy recipe that you can feel good about eating a whole bowl of.  Hope you enjoy!!

| INGREDIENTS |

1/2 cup thinly 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, divided

1/2 cup plain non-fat Greek yogurt

2 1/2 tablespoons fresh lemon juice, divided

1 tablespoon honey

2 cups fresh blueberries [you can cut down to one cup if you don't want as many]

1 [5 oz] package mixed greens of choice [I like spinach with it]

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.  Gently stir in blueberries.

4 |  Place mixed greens, remaining 1 1/2 tablespoons lemon juice, oil, remaining 1/4 teaspoon salt, and pepper in a bowl; toss to coat.  Enjoy!

5 |  Divide mixed green mixture evenly among 6 plates; top each serving with about 3/4 cup chicken mixture.

original recipe from Fitness Food Diva