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.
Makes 4 to 6 servings
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)
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.