1 (9 oz.) pkg. frozen French cut green beans, thawed
3 c. (about 1 1/2 lbs.) chicken breast, skinned, boned, cooked and shredded
3 c. fusilli (spiral-shaped pasta), cooked without salt or fat
1 c. fresh blueberries
3/4 c. celery, thinly sliced
1/4 c. green onions, thinly sliced
2 tbsp. fresh oregano, finely chopped
1/2 c. + 2 tbsp. plain low-fat yogurt
1/4 c. + 1 tbsp. reduced-calorie mayonnaise
3 tbsp. blueberry vinegar (raspberry or apple cider vinegar is okay)
1/2 tsp. salt
1/2 tsp. coarsely ground pepper
Lettuce leaves (optional)

Place green beans between paper towel and squeeze until barely moist. Combine green beans and next six ingredients in a large bowl. Combine yogurt and next four ingredients in a bowl; stir well. Pour over chicken mixture and toss gently. Cover and chill 2 hours. Serve on a lettuce-lined plate. Serves 6.