Chicken and Blueberry Salad with a Yogurt Buttermilk Dressing

Chicken and Blueberry Pasta Salad

Cook's Notes: 
A light pasta salad for spring, filled with nutritious ingredients. Juicy blueberries, tender pieces of chicken, crunchy walnuts, pasta, cucumbers, and spinach greens all tossed with a creamy light buttermilk yogurt dressing. The salad was served with a slice of Carrot Coffee Cake, recipe previously posted. 

Salad Ingredients:

2 cups cooked chicken, cut into bite-sized pieces
2 cups cooked pasta al dente (about 1-3/4 cups dry pasta)
1-1/2 cups fresh blueberries, washed and patted dry
1 cup diced mozzarella cheese or white cheddar cheese
1/3 cup diced red onions
1 teaspoon dried parsley flakes
1-1/2 cups torn baby spinach leaves
1/3 cup toasted almonds or packaged candied walnuts (produce section)
1 cup diced cucumbers

Buttermilk Yogurt Dressing Ingredients:

¾ cup plain Greek 2% yogurt
1 cup low-fat buttermilk
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 tablespoon dried parsley flakes
1 teaspoon dried dill
1 garlic clove minced
1-1/2 teaspoons sugar or honey
Salt and pepper to taste
Dash red pepper flakes

Directions:
Mix the dressing ingredients ahead of time for flavors to meld. Use a blender for this step. 
Mix the salad ingredients, and toss with dressing. Refrigerate any leftovers.