By: Jodie Shield, RD

Make summer eating a breeze.  Here’s my go-to, all time favorite chicken salad recipe.  It’s a hit with my girlfriends – I love to serve it for lunch.  But the truth is: Guys love it too!  It’s the first salad gobbled up at picnics and get togethers with friends.

To speed things up, I pick up a precooked chicken breast from my local market. And if you want to get really fancy, serve it in a hallowed out cantaloupe wedge.  Refreshing and delicious!

Chick-Favorite Chicken Salad

makes 6 servings


  • 3/4 cup reduced-calorie mayonnaise
  • 1/2 teaspoon ground or fresh ginger
  • 3 cups cooked chicken breast, cubed
  • 1/2 cup seedless red grapes, cut in half
  • 1 cup diced celery
  • 1/3 cup sliced green onion
  • chopped walnuts for garnish



Combine the first three ingredients.  Stir in the rest.  Cover and chill at least one hour.  The longer you chill, the better the flavor.  Serve on a bed of mixed salad greens along with a slice of crusty whole-grain bread.


Nutrition Information: 200 calories, 16 grams protein, 5 grams carbohydrate, 11.5 grams fat, 2 grams saturated fat, 40 milligrams cholesterol, 265 milligrams sodium, 0.5 grams dietary fiber



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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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