College Student S Brilliant Doctored Chicken Fruit Salad Recipes

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CHICKEN FRUIT SALAD



Chicken Fruit Salad image

Make and share this Chicken Fruit Salad recipe from Food.com.

Provided by SJG3483

Categories     Chicken

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 cups cooked chicken, coarsely chopped
3/4 cup seedless grapes (if possible, sliced in half)
1 (11 ounce) can mandarin orange segments, drained
1 (8 ounce) can water chestnuts, drained
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon sugar
mixed salad green

Steps:

  • Combine first 4 ingredients in a large bowl.
  • Mix together mayo, lemon juice, and sugar.
  • Pour over chicken.
  • Toss with mixed salad greens.

Nutrition Facts : Calories 412.3, Fat 17.1, SaturatedFat 3.4, Cholesterol 86.4, Sodium 297.8, Carbohydrate 37.9, Fiber 3.4, Sugar 18.7, Protein 28.2

CHICKEN FRUIT SALAD



Chicken Fruit Salad image

Light summer meal. Serve with crusty roll and a tall glass of cold mint cherry limeade. Lovely refreshing weeknight meal. Also can be prepared up to 2 days ahead for those busy nights.

Provided by tina

Categories     Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 15

½ cup orzo pasta
½ cup light mayonnaise (such as Light Miracle Whip®)
2 tablespoons Dijon mustard
2 tablespoons light sour cream
½ cup orange juice
½ teaspoon curry powder
salt and ground black pepper to taste
1 (20 ounce) can pineapple tidbits, drained
2 cups cubed cooked chicken
2 stalks celery, diced
1 Fuji apple, cored and diced
1 cup seedless green grapes, halved
6 small green onions, minced
1 (11 ounce) can mandarin oranges, drained
2 tablespoons shelled salted pumpkin seeds, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; refrigerate until chilled.
  • Whisk mayonnaise, Dijon mustard, sour cream, orange juice, curry powder, salt, and pepper together in a bowl until dressing is smooth; cover with plastic wrap and refrigerate until chilled, at least 30 minutes.
  • Mix pineapple, chicken, celery, apple, grapes, and green onions together in a bowl. Stir orzo and dressing into pineapple mixture. Gently fold oranges into salad and top with pumpkin seeds.

Nutrition Facts : Calories 538.8 calories, Carbohydrate 69.8 g, Cholesterol 65.9 mg, Fat 18.9 g, Fiber 4.5 g, Protein 26.1 g, SaturatedFat 4.2 g, Sodium 500.7 mg, Sugar 43.1 g

CAROL'S CHICKEN FRUIT SALAD



Carol's Chicken Fruit Salad image

I found this recipe in a church cookbook and it was submitted by C. Laird. It is a refreshing change of pace for chicken salad. The preparation time does not include cooking the chicken, as so often I use leftover cooked chicken for this meal.

Provided by HokiesMom

Categories     Chicken

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

3 boneless skinless chicken breasts (cooked)
1 (15 1/4 ounce) can pineapple chunks
1 medium granny smith apple, unpeeled
1 cup green seedless grape, halved
1/4 cup light mayonnaise
3/4 cup cashews
1 bunch romaine lettuce

Steps:

  • Cut cooked chicken into good sized chunks.
  • Drain pineapple, reserving juice.
  • Chop apple into chunks and dip in pineapple juice to keep them from browning.
  • Combine chicken, pineapple, apple, grapes and mayonaisse.
  • Mix well.
  • Cover and chill 2 hours before serving.
  • Serve over romaine lettuce leaves.
  • Top with some of the cashews.

Nutrition Facts : Calories 290.2, Fat 12.4, SaturatedFat 2.3, Cholesterol 37.7, Sodium 238.5, Carbohydrate 29.6, Fiber 4.4, Sugar 19.6, Protein 18.3

CHICKEN FRUIT SALAD



Chicken Fruit Salad image

Light summer meal. Serve with crusty roll and a tall glass of cold mint cherry limeade. Lovely refreshing weeknight meal. Also can be prepared up to 2 days ahead for those busy nights.

Provided by tina

Categories     Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 15

½ cup orzo pasta
½ cup light mayonnaise (such as Light Miracle Whip®)
2 tablespoons Dijon mustard
2 tablespoons light sour cream
½ cup orange juice
½ teaspoon curry powder
salt and ground black pepper to taste
1 (20 ounce) can pineapple tidbits, drained
2 cups cubed cooked chicken
2 stalks celery, diced
1 Fuji apple, cored and diced
1 cup seedless green grapes, halved
6 small green onions, minced
1 (11 ounce) can mandarin oranges, drained
2 tablespoons shelled salted pumpkin seeds, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; refrigerate until chilled.
  • Whisk mayonnaise, Dijon mustard, sour cream, orange juice, curry powder, salt, and pepper together in a bowl until dressing is smooth; cover with plastic wrap and refrigerate until chilled, at least 30 minutes.
  • Mix pineapple, chicken, celery, apple, grapes, and green onions together in a bowl. Stir orzo and dressing into pineapple mixture. Gently fold oranges into salad and top with pumpkin seeds.

Nutrition Facts : Calories 538.8 calories, Carbohydrate 69.8 g, Cholesterol 65.9 mg, Fat 18.9 g, Fiber 4.5 g, Protein 26.1 g, SaturatedFat 4.2 g, Sodium 500.7 mg, Sugar 43.1 g

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