Creamy Chicken Waldorf Salad

4 slices cinnamon raisin bread, cut in 3/4 inch cubes
8 oz. sugar snap peas or snow peas
2 med. bunches watercress
3 cup diced cooked chicken or turkey
2 lg. Granny Smith or other tart apples, cored and diced, but not peeled
2 cup seedless red grapes
3 stalks celery, diced
1/2 cup coarsely chopped walnuts

Dressing:
1 cup plain lowfat yogurt
2/3 cup buttermilk
2 Tbsp. sugar
1 Tbsp. lemon juice
1 Tbsp. snipped fresh dill or 1/2
tsp. dill weed
1/8 tsp. salt
1/8 tsp. black pepper

Preheat oven to 350 degrees. Spread the bread cubes on a baking sheet
and toast in oven for 10 minutes or until lightly browned. Meanwhile, in
a large saucepan of boiling water, cook the peas, uncovered for 1 minute.
Drain, 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 yogurt, buttermilk,
sugar, lemon juice, dill, salt and pepper. Add to salad and toss.
Serves 4.


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