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March’s featured recipe, Chicken Salad, would make a nice addition to a spring picnic spread as the weather warms up!

This recipe was submitted by Archilene Lauderdale for the DCI Kidney Cookbook.

Prep time: 10 min
Cook time: 25 min
Total time: 40 min

Makes 4 servings

  • 4 boneless, skinless chicken breast
  • 1 c. seedless red grapes (cut in half)
  • 1/4 c. finely chopped red onion
  • 1/4 c. chopped celery
  • 3/4 c. Duke’s mayonnaise
  • 1/8 tsp. black pepper (add more if desired)
  • 1/4 tsp. salt (to reduce sodium, omit salt)


  1. Place chicken in a pot; add water. (Water should cover the chicken.)
  2. Boil the chicken in the water on medium heat for 25 minutes. Allow to cool.
  3.  Break chicken in pieces.
  4. In a large bowl, stir chicken, grapes, onions, celery and mayo until well mixed.
  5. Add black pepper to taste.


Store chicken salad in the refrigerator. Limit salt to 1/4 tsp. To reduce sodium, omit the salt.

Nutrition Facts (Per Serving)

Calories – 454
Potassium – 444mg
Sodium – 479mg
Phosphorus – 260mg
Protein – 28g

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.