Blueberry Chicken Salad Stuffed Mini Peppers

Featuring Dixie Fixins Blueberry Chicken Salad Mix
Prep: 25 minutes plus chilling | Cook: None | Yield: 24 pieces | Difficulty: Easy

Colorful mini sweet peppers become crisp little serving cups for creamy chicken salad with blueberries, celery, pecans, and a touch of sweetness.

Ingredients

• 1 packet Dixie Fixins Blueberry Chicken Salad Mix, dry

• 3 cups finely chopped cooked chicken

• 3/4 cup mayonnaise

• 1/4 cup sour cream or plain Greek yogurt

• 1/2 cup finely diced celery

• 1/3 cup dried blueberries

• 1/3 cup chopped toasted pecans

• 2 tablespoons sliced green onions

• 12 mini sweet peppers in assorted colors

• Chopped parsley for garnish, optional

Directions

1. Stir mayonnaise, sour cream, and dry Blueberry Chicken Salad Mix together.

2. Fold in chicken, celery, dried blueberries, pecans, and green onions.

3. Cover and refrigerate for at least 2 hours so the flavors develop.

4. Cut the mini peppers lengthwise and remove seeds and membranes.

5. Fill each pepper half with chicken salad. Garnish with parsley and serve chilled.

Dixie Fixins Tip: Pat the pepper halves dry before filling. Rotisserie chicken makes this recipe especially quick.
Storage: Refrigerate filled peppers for up to 2 days or the chicken salad alone for up to 4 days.