This recipe was absolutely delicious!!!!

Creamy Blueberry Chicken Salad 

(From Cooking Light Magazine)

Ingredients

1/2 Cup Thinly 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 2% Reduced-Fat Greek Yogurt
2 1/2 Tablespoons Fresh Lemon Juice, Divided
1 Tablespoon Honey
2 Cups Fresh Blueberries
1 (5-Ounce) Package 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 small bowl, stirring with a wisk.

3.  Add yogurt mixture to chicken mixture; toss to coat; gently stir in blueberries.

4.  Place arugula, remaining 1 1/2 tablespoons lemon juice, oil, remaining 1/4 teaspoon salt, and
pepper in a bowl; toss to coat.

5.  Divide arugula mixture evenly among 6 plates; top each serving with about 1/4 cup chicken mixture.

Serves 6; Calories: 188; Fat: 8.5g; Protein: 16g; Carb: 13g; Fiber: 2g

Notes:  I used mixed baby greens, local honey, and cut way back on the red onion amount.