Meals Matter

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Contributed By: DCC
Dairy Council of California

Rich, tangy, filling and low-fat!

Ingredients

1 (9-ounce) package Frozen French cut green beans, thawed

3 cups Shredded cooked chicken breast (about 1 1/2 pounds), skinned and boned

3 cups Cooked fusilli (spiral-shaped pasta), cooked without salt or fat

1 cup Fresh blueberries

3/4 cup Thinly sliced celery

1/4 cup Thinly sliced green onions

2 tbsp Finely chopped fresh oregano

1/2 cup Plus 2 tbsp plain low-fat yogurt

1/4 cup Plus 1 tbsp reduced-calorie mayonnaise

3 tbsp Blueberry vinegar (search mealsmatter.org for simple blueberry vinegar recipe)

1/2 tsp Salt

1/2 tsp Coarsley ground pepper

Lettuce leaves (optional)

Preparation

Place green beans between paper towels, and squeeze until barely moist. Combine green beans and next 6 ingredients in large bowl.

Combine yogurt and next 4 ingredients in a bowl; stir well. Pour over chicken mixture; toss gently. Cover and chill 2 hours. Serve on a lettuce-lined serving plate, if desired.

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