CHARLESTON, W.Va. -- In one of the earlier, pre-FestivALL Taste of Charleston events, nut bread and chicken salad were menu items that were prepared and presented by Shawnee Hills. At that time, Shawnee Hills operated a downtown restaurant featuring those same dishes.

For some unknown reason, I didn't get to sample them at that Taste, but I figured it wasn't a big deal because I could go to the restaurant. I went. They were out.

Disappointed, but not discouraged, I went again, with the same result. The food was popular and I always seemed to go at a late lunch hour. Ultimately, the restaurant closed, so I guess I'll never know what their nut bread and chicken salad was all about. But ever since then, I associate one with the other.

Remembering the elusive combo, I put together a bread and salad to have anytime.

The low-fat buttermilk and honey quick bread is straight up with no bananas, pumpkin or cranberries to mar the nut view.

In my files is a dilled seafood salad recipe that the family likes, except for a minority who prefer a once-feathered entrée to one with fins and shells. So I switched the recipe to chicken, bonding it to the remaining ingredients with light mayo and light sour cream.

The salad is also made easier with an already-cooked rotisserie bird. The smaller ones have enough breast meat for two cups. Everyone can then fight over the drumsticks and who gets to pull the wishbone.

Wheat Nut Bread

Makes 12 slices.

     2    cups whole-wheat flour

     1     teaspoon baking powder

     1     teaspoon baking soda

     1     teaspoon salt

     1 3/4     cups low-fat buttermilk

     1/4  cup honey

     1/4  cup melted butter

     1    egg

     1/2  cup chopped walnuts (toasting optional)

WHISK together flour, baking powder, soda and salt.

WHISK together buttermilk, honey, butter and egg in another bowl until well blended, pour wet into dry mixture, stir just until moistened, fold in nuts.

SPREAD in sprayed 9- by 5-inch loaf pan.

BAKE at 350° for 50 minutes or until light golden on top and baked through, remove from pan and cool.

Nutrition information: Per slice: 160 calories, 60 calories from fat, 6 grams fat, 1 gram saturated fat, 20 milligrams cholesterol, 420 milligrams sodium, 23 grams carbohydrates, 3 grams fiber, 5 grams protein.

Dill Chicken Salad

Makes about 2 cups.

     1/4  cup light mayonnaise

     3     tablespoons light sour cream

     1/4  cup chopped celery

     1/2     teaspoon dried dill weed

     1/4     teaspoon onion powder

     1/4     teaspoon salt

     2    cups chopped cooked chicken

MIX together mayonnaise, sour cream, celery, dill, onion powder and salt, fold in chicken, tossing to coat.

COVER and refrigerate until serving time.

Nutrition information: Per 1/2 cup serving: 180 calories, 80 calories from fat, 8 grams fat, 2.5 grams saturated fat, 65 milligrams cholesterol, 460 milligrams sodium, 2 grams carbohydrates, 0 grams fiber, 22 grams protein.

Reach Judy Grigoraci at ...@suddenlink.net.