Chicken Salad

Chicken, California Walnut & Grape Salad

Course Salad
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 842kcal


  • ½ ciabatta torn into bite sized pieces
  • 100 g California Walnut Halves
  • 1 tbsp extra virgin olive oil
  • 100 g low fat natural yogurt
  • 1 tbsp chopped chives
  • 1 tbsp white wine vinegar
  • 100 g rocket
  • 200 g roast chicken breast shredded
  • 150 g red seedless grapes halved


  • Preheat the oven to 200oC, gas mark 6.
  • Place the bread and walnuts on a baking tray and toss in the oil to coat, season and bake for 10 minutes until golden.
  • Mix together the yogurt, chives and vinegar, season. Place the rocket on 2 plates, drizzle with a little dressing, top with the croutons and walnuts then scatter over the chicken and grapes, then drizzle the remaining dressing over the salad to serve.



Serving: 406g | Calories: 842kcal | Carbohydrates: 50.9g | Protein: 51.1g | Fat: 46.8g | Saturated Fat: 6.3g | Fibre: 6.4g | Sugar: 19g


Salt: 0.21g
Cooks Tip:
A great way to use up any day-old bread and any leftover roast chicken or turkey. Try white grapes or a mixture of the two.
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