Educators, Dietitians, Nurses, Mental Health & Fitness Professionals
Menu Planning & Recipes

Chicken & Grape Salad
with Ginger Peanut Dressing 

Servings: 4
Printable version
revised 9-14-11



  • ¾ c. green grapes, cut in half

  • ¾ c. red grapes, cut in half

  • 2/3 c. coarsely chopped celery

  • ½ head Romaine, torn or chopped

  • ¼ c. chopped pecans

  • 1 pound boneless skinless chicken breasts


  • 1½ Tbl. sugar

  • 1 Tbl. crystallized ginger, or ginger paste

  • 2 Tbl. low-sodium soy sauce

  • ¼ tsp. red pepper flakes

  • 1 garlic clove, crushed

  • ¼ c. creamy peanut butter

  • 2 Tbl. water 


  1. Broil chicken breast 7- to 8-minutes or so, on each side until cooked through. Let cool then dice into small chunks.

  2. Add grapes, celery, lettuce, pecans and chicken to a salad bowl.

  3. Place dressing ingredients in blender and blend until smooth. If you use the ginger paste, you can skip the blender and mix them by hand with a fork.

  4. Pour dressing over salad and toss.

  5. Divide evenly between four plates, and serve.

Nutrition: (Serving size: ¼th recipe with dressing)

calories: 330       protein: 30.1g       total carbohydrate: 21.4g      total fat: 15.1g

sugars: 15.1g      sodium: 228mg     dietary fiber: 3.1g           saturated fat: 2.6g


Nutrition: (Serving size: ¼th recipe [JUST SALAD NO DRESSING])
calories: 213       protein: 25.5g      total carbohydrate: 12.5g      total fat: 7.02g
sugars: 9.6g       sodium: 59mg      dietary fiber: 2.1g            saturated fat: 0.9g