Three Fruit Chicken Salad Recipes

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.

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

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.

OVERNIGHT CHICKEN AND FRUIT SALAD

Steps:

• Combine chicken, grapes, pineapple chunks, celery, and water chestnuts in a large salad bowl. Mix mayonnaise, soy sauce, lemon juice, and curry powder in a separate bowl. Pour dressing over salad and toss lightly to coat. Cover and chill 8 hours to overnight. Stir almonds into salad just before serving; garnish with papaya and avocado slices.

3 FRUIT SALAD

Steps:

• Peel and chop oranges into bite size pieces.
• Core and chop apples into bite size pieces. Peel and chop bananas into bite size pieces.
• Add walnuts and salad dressing. Some people like more salad dressing, some less; you judge.
• Stir. Chill.
• If you have less people, just use less fruit.
• This is good in the summer time too.

FRUITY CHICKEN SALAD PITAS

Steps:

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

THREE-IN-ONE SALAD: CHICKEN, SALAD GREENS, FRESH FRUIT

Steps:

• SALAD:.
• Chill a large serving bowl; add the first nine ingredients and gently toss with the vinaigrette. Top with the goat cheese crumbles; spoon onto 4 chilled serving plates. A warm, crusty baguette and a glass of Sauvignon Blanc wine make this meal complete. ENJOY!
• RASPBERRY VINAIGRETTE:.
• Combine vinegar, onion, and honey in food processor or blender; process until well blended. With the motor running, slowly add in the oil. Process.
• Season with salt and pepper to taste; add the parsley. Transfer to large screw-top jar or container with lid.
• The vinaigrette can be made 1 day ahead. Bring to room temperature and whisk before serving. Makes about 1 cup.

THREE FRUIT CHICKEN SALAD

Steps:

• Blend mayonnaise, sour cream, sugar, lemon rind and juice, ginger, and a sprinkling of salt. Add apples, grapes or raisins, cantaloupe, and chicken toss gently until well coated. Serve on bed of lettuce and garnish with browned almonds.Note: Instead of adding cantaloupe to salad, slice peeled whole cantaloupe into rings seed and spoon salad over ring for each serving.