Total Time
Prep 15 mins
Cook 10 mins

This is a wonderful LOW CALORIE CHICKEN SALAD, and an awesome recipe if you like a sweet and salty combo- With the grapes and cashews, mixed with a nice helping of both white and black pepper, it's got a little bit of a kick. The best part is, is that it's NOT TOO MUCH MAYO!!!! This is WONDERFUL served inside a 1/2 of a cantaloupe(seeds removed) with a croissant on the side. YUMMY! You can take bites of the cantaloupe with the salad and it is DIVINE! Enjoy!

Ingredients Nutrition


  1. Grill the chicken breasts on either a foreman grill or an outdoor grill- which is obviously better tasting -- Let cool enough to handle and start to rip/shred into smaller pieces. Not shredded. but I like the ripped up texture rather than 'cubes' of chicken. It looks much more organic too.
  2. Put all of the ingredients into a bowl and mix -- EXCEPT FOR THE CASHEWS!
  3. Cashews are optional, and NEEEEEED to be put on lastly, to maintain the crunchyness they deserve. So. 1 1/2 cups cashews if you will be serving that day and that day only- can you mix in -- otherwise, just sprinkle each serving with a tablespoon or 2 before you serve.
  4. Mix all together but save those cashews for the garnish -- If you put them on and mix them in- they get soggy.
  5. Refrigerate at least 5 hours- best if you can leave it in the fridge overnight to let the flavors mingle.
Most Helpful

Delish! So hot last night, needed something cold for dinner. I ate this on whole wheat bread and used canned white meat chicken breast. Thanks Megan!

yogiclarebear June 08, 2007