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Garden Chicken Salad

 Garden Chicken Salad
Leftover chicken finds a delicious place in this refreshing salad. “The first time I served this to my in-laws, my father-in-law teased me about becoming a gourmet cook,” Polly Thayer recalls from Sunbury, Pennsylvania.
8 ServingsPrep/Total Time: 25 min.


  • 1 package (10 ounces) fresh baby spinach
  • 2-1/2 cups cubed cooked chicken
  • 2 cups fresh broccoli florets
  • 2 medium tomatoes, cut into thin wedges
  • 1 cup chopped seeded peeled cucumber
  • 1 cup fresh snow peas
  • 1/3 cup chopped red onion
  • 1/3 cup mayonnaise
  • 1/4 cup plain yogurt
  • 2 teaspoons dill weed
  • 1/4 teaspoon salt


  • In a large salad bowl, combine the spinach, chicken, broccoli,
  • tomatoes, cucumber, snow peas and onion. In a small bowl, whisk the
  • dressing ingredients. Pour over salad; toss to coat. Yield: 8
  • servings.
Nutritional Facts: 1-1/2 cups (prepared with fat-free mayonnaise and reduced-fat yogurt) equals 130 calories, 4 g fat (1 g saturated fat), 40 mg cholesterol, 235 mg sodium, 8 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Garden Chicken Salad (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.