2 cups fresh or frozen blueberries, divided
3/4 cup low-fat lemon yogurt
3 tablespoons reduced-calorie mayonnaise
1 teaspoon salt
2 cups cubed cook chicken
1/2 cup sliced green onions (scallions)
3/4 cup diagonally sliced celery
1/2 cup diced sweet red or orange bell pepper 

Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, chicken, green onions, celery and bell pepper, mix gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens garnished with reserved blueberries and lemon slices, if desired.