Deb's Summer Chicken Salad

Deb’s Summer Chicken Salad

2 Chicken Breasts – cooked and cubed into bite size pieces (baked, gilled, etc.)
2 Artichokes – steamed, cooled, and leaves stripped into bowl and heart cubed
1 Cup Fresh Blueberries
½ Cup Diced Sweet Red Pepper
½ Cup Fresh Diced Chives
2 Cups Cashews (lightly salted or no salt preferably)

12 Ounces Lemon Yogurt
6 Tablespoons Mayonnaise
½ Teaspoon salt (omit if cashews are salted)

Fresh greens (lettuce, spinach, or both)

Mix chicken, artichokes, blueberries, red pepper, chives, and cashews in bowl. Set aside.

In another bowl, mix together the yogurt, mayonnaise, and salt. Pour into salad bowl, and gently mix until well coated.

Refrigerate at least 30 minutes. Serve on a bed of fresh greens (I use spinach). Tastes even better the next day.

Two servings. Surprisingly light and filling.