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