Fruity Chicken Salad Recipes

FRUITY CHICKEN SALAD

Steps:

• Cook pasta according to package directions; rinse with cold water and drain. Drain pineapple, reserving 1/2 cup juice. Dice the pineapple and place in a large bowl. Add pasta, chicken, peaches and raisins. In a small bowl, whisk together the oil, soy sauce, curry powder and reserved pineapple juice. Pour over pasta mixture; toss to coat. Cover and refrigerate for 2 hours. Stir in pecans just before serving.

FRUITY CHICKEN SALAD WITH TARRAGON

Steps:

• Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
• Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

FRUITY CURRY CHICKEN SALAD

Steps:

• In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

FRUITY CHICKEN SALAD

Steps:

• In a large bowl combine the cooked chicken with celery, onion, raisins, grapes, chopped apple and almonds; toss to combine.
• In a bowl combine the mayonnaise with yogurt and honey until combined (if you are adding in the curry powder then combine with the mayonnaise mixture) add to the chicken mixture; toss to combine well, then season with black pepper to taste.
• *NOTE* If making in advance add in apple just before serving.

FRUITY CHICKEN SALAD

Steps:

• Put the chicken in a large pot with enough water to cover. Bring to a boil; reduce heat to medium. Allow the chicken to simmer until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken to a cutting board. Use a pair of forks to remove and shred the meat from the chicken. Discard the remains. Place shredded chicken in a single layer on a plate and allow to cool completely in refrigerator, about 15 minutes.
• Stir together the salad dressing and sugar in a large bowl. Stir the chicken and raisins into the salad dressing. Add the mango and gently fold into the mixture. Refrigerate overnight or 8 hours before serving.

FRUITY CHICKEN SALAD

Steps:

• Combine mayonnaise, sour cream, and orange juice in a nonreactive bowl. Add chicken, strawberries, kiwi, and oranges, and toss to coat. Cover and refrigerate for 2 hours.
• Serve on lettuce leaves, topped with cashews.

EASY FRUITED CHICKEN SALAD

Steps:

• In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.

FRUITY CHICKEN SALAD PITAS

Steps:

• Combine the first 9 ingredients. Fill pita halves with chicken mixture.

FRUITY CHICKEN SALAD

Steps:

• Cut cooked chicken into bite-sized cubes to fill 3 cups and place in large bowl.
• Add celery, pineapple, oranges, grapes and nuts.
• Toss.
• In small bowl, mix yogurt, mayonnaise and lemon juice with a fork.
• Add the dressing to the chicken mixture and gently toss.

FRUITY CHICKEN SALAD

Steps:

• Preparation Time: Approximately 10 minutes.
• Preparation:
• Combine chicken and mayonnaise in a medium bowl. Stir in grapes, celery and almonds. Season to taste with salt and pepper. Just before serving, gently stir in oranges.
• Servings: 6.
• Nutritional Information Per Serving: Calories 260; Total fat 17g; Saturated fat 4g; Cholesterol 65mg; Sodium 540mg; Total Carbohydrate 14g; Fiber 3g; Protein 15g; Vitamin A 20%DV*; Vitamin C 45%DV; Calcium 6%DV; Iron 10%DV.

CHICKEN FRUIT SALAD

Steps:

• In a large bowl, combine the first 11 ingredients. In a small bowl, whisk the mayonnaise, orange juice, sugar, ginger and pepper; pour over salad and toss to coat. Serve on a bed of lettuce.