3       Cups           Fusilli Pasta -- cooked w/o salt or f

   1       Cup            Fresh Blueberries

     3/4   Cup            Celery -- thinly sliced

     1/4   Cup            Green Onion -- thinly sliced

   2       Tablespoons    Fresh Oregano -- finely chopped

     1/2   Cup            Plain Low-Fat Yogurt -- (plus 2 Tbsp.)

     1/4   Cup            Mayonnaise -- (plus 1 Tbsp.)

   3       Tablespoons    Blueberry Vinegar

     1/2   Teaspoon       Salt

     1/2   Teaspoon       Black Pepper -- coarsely ground

                         Lettuce Leaves -- (optional)

Place green beans between paper towels and squeeze until barely moist.

Combine green beans and next 6 ingredients in a large bowl.   Combine

yogurt and next 4 ingredients in a bowl; stir well.   Pour over

chicken mixture, toss gently.   Cover and chill 2 hours.   Serve on a

lettuce-lined serving plate.

Yield:   6 servings

  Chicken-Pasta Salad With Blueberries #2

   9       Oz. Pckg       Frozen French Cut Green Beans -- thawed

   3        Cups           Chicken Breast -- cooked & shredded

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