Chicken And Pasta Salad With Blueberries

• 8 ounces penne, cooked and drained
• 1 tablespoon vegetable oil
• 2 cups shredded cooked chicken (or cubed cooked chicken)
• 1/2 cup sliced celery
• 1/2 cup chopped red bell pepper
• 3 tablespoons diced red onions
• 1/4 cup chopped fresh parsley
• 1 cup fresh blueberries, rinsed and drained
• 1/4 cup slivered almonds, toasted
• Creamy Tarragon Dressing
• 3/4 cup mayonnaise
• 1/4 cup plain nonfat yogurt
• 2 green onions, coarsely chopped (white and green parts)
• 1 garlic clove, minced
• 2 tablespoons tarragon vinegar
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt

1. To make the dressing: add all the dressing ingredients to a food processor or blender; process until well blended; cover and refrigerate until ready to use.
2. To make the salad: in a large bowl, toss the pasta with the oil; cover and refrigerate until cool.
3. Add the next 5 ingredients to the pasta; toss with enough dressing to coat.
4. Cover and chill several hours to allow flavors to blend.
5. Just before serving, fold in blueberries and sprinkle with almonds.

penne, vegetable oil, chicken, celery, red bell pepper, red onions, parsley, fresh blueberries, slivered almonds, tarragon dressing, mayonnaise, nonfat yogurt, green onions, garlic, tarragon vinegar, lemon juice, salt

Taken from www.food.com/recipe/chicken-and-pasta-salad-with-blueberries-174826 (may not work)