Wine Country Chicken Salad


  • 3 tablespoons lowfat buttermilk
  • 1 tablespoon light sour cream
  • 1 tablespoon light mayonnaise
  • 2 tablespoons chives, chopped
  • Salt and pepper to taste
  • 3/4 pound roasted chicken breast, pulled into 1-inch pieces
  • 3/4 cup red seedless grapes, halved
  • 1/2 cup chopped celery
  • 1/2 cup California Black Ripe Olives, sliced
  • 4 cups mixed baby lettuce, washed and torn
  • 2 tablespoons toasted chopped pecans


  1. In a large mixing bowl, whisk together buttermilk, sour cream and mayonnaise until smooth.
  2. Mix in chives and season to taste with salt and freshly ground black pepper.
  3. Toss chicken, grapes, celery and California Ripe Olives with dressing until evenly coated. Set aside.
  4. Divide baby greens onto four plates. Top with chicken salad mixture. Sprinkle with pecans just before serving.
Nutritional Analysis Per Serving:

Calories 231, Fat 9g, Cholesterol 74mg, Sodium 267mg, Carbohydrate 9g, Protein 28g, Calories from fat 36%.