All-American Chicken Blueberry Salad Platter

by The U.S. Highbush Blueberry Council Ingredients: 1/3 cup bottled vinaigrette dressing 1 tablespoon orange marmalade 1 tablespoon reduced fat mayonnaise 2 cups 1/2-inch cubes cooked chicken breast 2 cups blueberries 1/2 cup 1/2-inch cubes red bell pepper 2 small scallions, sliced (about 3 tablespoons) Salt and ground black pepper 4 large slices whole grain country bread 4 slices (3/4-inch thick) iceberg lettuce (cut crosswise through center of head) 8 to 12 thin crosswise slices tomato

In a large bowl, combine vinaigrette, marmalade, and mayonnaise; set aside 2 tablespoons. Stir chicken, blueberries, red pepper, and scallions into remaining dressing in the bowl. Add salt and pepper to taste. Place one slice toast on each of 4 dinner plates; divide salad onto toast. Arrange lettuce and tomatoes beside sandwich and drizzle with reserved dressing.

YIELD: 4 portions

Per Portion: Calories 410; Protein 32 g; Carbohydrate 36 g: Fat 16 g; Fiber 6 g;
Calories from Fat 34%