By: Jodie Shield, RD

It’s so hot here in Chicago!  On sticky,  humid nights, I rely on this tasty chicken salad.  It tastes refreshing served on a bed of lettuce or spread on a slice of whole wheat bread.  To lighten up the chicken salad, I use reduced-calorie or fat-free mayo.  And to speed things up, I buy a deli-roasted chicken.  Just peel away the skin, shred or dice the chicken, and this salad will be on your table in minutes.

Chicken Salad

Makes 4 to 6 servings

Ingredients:

3/4 cup reduced-fat or fat-free mayonnaise

1/2 teaspoon ground ginger

3 cups cooked chicken, cubed (use a precooked deli chicken)

1/2 cup seedless red grapes, cut in half

1 cup celery, diced

1/3 cup sliced green onion

chopped walnuts for garnish (optional)

Directions:

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 whole grain bread.