Recipes: Entrees

Blueberry Chicken Salad Tacos



  • 1/2 cup plain low-fat yogurt
  • 2 tablespoons Italian salad dressing
  • 1 tablespoon honey
  • 1/8 teaspoon salt
  • 2 cups cubed or shredded rotisserie chicken
  • 1-1/2 cups blueberries
  • 1 cup diced apples
  • 1/2 cup chopped walnuts
  • 8 large Boston lettuce leaves or 6-inch whole wheat tortillas


  • In a small bowl, stir together yogurt, salad dressing, honey and salt until well blended.
  • Place chicken, blueberries, apples and walnuts in separate small serving bowls with spoons.
  • Arrange lettuce leaves on a serving plate. To assemble a taco, place a spoonful of each ingredient and a drizzle of the dressing onto a lettuce leaf and roll up. Secure with a toothpick if desired.


  • Number of servings (yield): 4
  • Yield: 8 tacos per serving