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Directions:
In a large bowl, combine yogurt and blue cheese. Season with lemon juice to taste. Stir in chicken until fully coated. Adjust with more yogurt, blue cheese, and/or lemon if needed.
Spoon shredded chicken onto center ribs of romaine lettuce leaves, dividing meat equally between them. Place on a cutting board or rimmed baking sheet. Set them upright next to each other to prevent leaves from falling over.
Evenly sprinkle walnut pieces, raspberry halves, and chives between lettuce leaves. Serve immediately.
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