Sunny Summer Chicken Salad

READY IN: 25mins
Recipe by Megan Krape

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!

Top Review by yogiclarebear

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!

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.

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