Recipe - Chicken-Pasta Sald With Blueberries

9 ounce Pkg Frozen French Cut Green
Beans thawed
3 cup Chicken Breast cooked &
Shredded
3 cup Fusilli Pasta cooked w/o
Salt or f
1 cup Fresh Blueberries
Three fourths cup Celery thinly cut or sliced up
One fourth cup Green Onion thinly
Sliced
2 tablespoon Fresh Oregano finely
Chopped
One half cup Plain LowFat Yogurt
(plus 2 Tbsp.)
One fourth cup Mayonnaise (plus 1 Tbsp
3 tablespoon Blueberry Vinegar
One half teaspoon Salt
One half teaspoon Black Pepper coarsely
Ground
Lettuce Leaves
(optional)

Place green beans between paper towels and squeeeze until barely moist.
Combine green beans and next 6 ingredients in a 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 lettucelined serving
plate.

Yield: 6 servings

Recipe By : CLARISSA FINCO CFINCO@UGA.CC.UGA.EDU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini