Nutritional Info

Nutrition Facts

Serving Size 1 (257g)

Calories 237
Calories from Fat 35 (15%)
Amount Per Serving %DIV
Total Fat 3.8g 6%
Saturated Fat 1.5g 8%
Monounsaturated Fat 1g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 72.8mg 24%
Sodium 294.1mg 13%
Potassium 813.3mg 17%
Total Carbohydrate 36.6g 12%
Dietary Fiber 8.3g 33%
Sugars 11.5g
Protein 14.3g 29%

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Recipe Description
This is an easy salad to prepare when you have leftover chicken on hand. Try it with leftover turkey, too.
Prep time
25 min
Cook time
11 min
Ready In
36 min


Serves Tool

Serves To:USMetric
4 Slice(sli)  cinnamon raisin bread cut into 1/2 inch cubes
8 Ounce(oz)  sugar snap peas or snow peas, trimmed
2 Bunch(bn)  watercress, stems removed
3 Cup(c)  cooked chicken, diced
2   granny smith or other tart apples, cored and diced but not peeled
2 Cup(c)  seedless red grapes
3   stalks celery, diced
1/2 Cup(c)  walnuts, coarsely chopped
1/8 Teaspoon(t)  salt
1 Cup(c)  plain low fat yogurt
2/3 Cup(c)  buttermilk
2 Tablespoon(T)  sugar
1 Tablespoon(T)  lemon juice
1 Tablespoon(T)  fresh dill, snipped
1/8 Teaspoon(t)  black pepper


Preheat the oven to 350 degrees F. Spread the bread cubes on a baking sheet and toast, uncovered, in the oven for 10 minutes, or until lightly browned. Meanwhile, in a large saucepan of boiling water, cook the peas uncovered, for 1 minute. Drain and rinse under cool water, and drain well again. In a large bowl, add the watercress, chicken, bread cubes, peas, apples, grapes, celery and walnuts. For the dressing: In a small bowl combine the yogurt, buttermilk, sugar, lemon juice, dill, salt and pepper. Add to salad and toss.

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