Blueberry Chicken Salad, Or, How to Use a Chicken: Part II

So you roasted your chicken.  You reveled in the crisp and salty skin, the tender meat.  You ate until you could not eat anymore.  And now you still have a pound of chicken.  What's next?

In the spirit of summer - because, let's be honest, a roast chicken is not exactly summer fare - I encourage you to add blueberries.  And some lemon.  Stir it up with yogurt.  And you've got a good thing going.

We might be buying books and pencils, filling our backpacks with school supplies instead of hiking supplies, and watching the sunset creep earlier and earlier into our evening.  But there's still plenty of summer to be squeezed out of the next month.  We can go swimming after work, and we can do our homework while sunbathing.  We put off soups and stews for a while and opt for fruit that's still ripening, corn shucked just minutes earlier, and salads that are all about summer flavors.  We'll settle into the winter soon enough, so let's throw caution to the wind and some blueberries in our chicken.

Blueberry Chicken Salad
Makes about 4 cups

2 c chicken breast meat, cooked and chopped
4 ribs celery, chopped
1 c blueberries
juice of 1 lemon
1/4 c mayo
1/4 c plain yogurt
salt

Mix everything together in a bowl, seasoning with salt to taste.  Serve in a sandwich or on top of some greens for a delicious salad.