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

.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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