Summer Breeze Chicken Salad
Yield: 4-6 servings
Several of the ingredients in this fresh-tasting chicken salad may be unexpected, but the combination really works! For added ease, leftover grilled, baked, or rotisserie chicken may be used.


  • 4 cups chopped cooked chicken (about 1 1/4 pounds cooked)*
  • 2 cups fresh peaches, peeled and diced (may substitute nectarines)**
  • 1/2 cup (104 grams) mayonnaise
  • 2 tablespoons (30 ml) freshly squeezed lime juice (plus the zest of one lime, optional)
  • 1 teaspoon sugar
  • 1/2 teaspoon minced fresh ginger***
  • 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper
  • 1/4 cup sliced green onions (may substitute 2 tablespoons snipped chives)
  • 1/3 cup chopped salted cashews or almonds (or more to taste)


  1. In a large bowl, combine the mayonnaise, lime juice (and optional zest), sugar, ginger, salt and pepper.
  2. Stir in the chicken, peaches and green onions. Cover and chill until ready to serve.
  3. Prior to serving, stir in the almonds or cashews. Alternatively, sprinkle the nuts on top of individual servings.


  • *To ensure the full amount of cooked chicken when starting with uncooked meat, start with a few extra ounces to account for moisture loss while cooking. Leftover grilled, baked, or rotisserie chicken may be used and makes this recipe extra easy. (For added flavor, I sometimes use leftover A-Third-A-Third-A-Third Grilled Chicken or a simple brined and baked, spice-rubbed chicken. The first recipe may be searched and printed online; feel free to email me for the latter recipe.)
  • **Drain off any peach juice that collects while chopping the peaches. The stated amount of lime juice is all that’s needed to slightly thin the mayo without making it too watery.
  • ***The small amount of fresh ginger complements this salad nicely, but I have made it without and it’s still delicious.

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