Chicken Fruit Salad Food
CHICKEN FRUIT SALAD
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
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
FRUITY CHICKEN SALAD
The amounts listed are only a guideline since I don't even bother measuring please feel free to adjust all ingredients to suit taste but please try not to omit anything all the ingredients blend together perfectly! You could use all mayonnaise but I prefer half mayonnaise and yogurt or sour cream for a lighter texture, if you are making this in advance then add in the diced apple just before serving. If you are a curry-lover then try adding in 1/2 to 1 teaspoon curry powder into the mayo mixture, I think you will be quite surprised at the taste! This is one of the best recipes for chicken salad!... For a luncheon, double or triple the complete recipe and serve this on a bed of lettuce with tomato wedges around the chicken salad then sprinkle more toasted almonds on and around the chicken salad... your guests will rave!
Provided by Kittencalrecipezazz
Categories Chicken
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 294.4, Fat 11, SaturatedFat 2.5, Cholesterol 72.7, Sodium 113.3, Carbohydrate 23.8, Fiber 2.4, Sugar 17.7, Protein 26.4
CHICKEN FRUIT SALAD
I love the challenge of finding creative new ways to serve foods. So putting peaches in chicken salad seems only natural. My husband and I enjoy this hearty cool salad on hot summer evenings.-Elizabeth Waden, Timmonsville, South Carolina
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 207 calories, Fat 5g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 157mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
CHICKEN FRUIT SALAD
Chicken, fruits and pasta come together in this flavorful salad - perfect for dinner.
Provided by Pillsbury Kitchens
Categories Entree
Time 35m
Yield 16
Number Of Ingredients 10
Steps:
- Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
- In very large bowl, combine cooked pasta and all remaining ingredients except whipped cream; toss to coat. If desired, cover and refrigerate until serving time.
- Just before serving, fold in whipped cream. Store in refrigerator.
Nutrition Facts : Calories 510, Carbohydrate 35 g, Cholesterol 90 mg, Fat 5, Fiber 2 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 370 mg, Sugar 12 g
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.
FRUITY CURRY CHICKEN SALAD
A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
Provided by Karen L. Baker
Categories Salad Curry Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!
Nutrition Facts : Calories 229.2 calories, Carbohydrate 12.3 g, Cholesterol 44.5 mg, Fat 14 g, Fiber 1.6 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 188 mg, Sugar 8.5 g
JACKFRUIT "CHICKEN" SALAD
Vegetarian option for chicken salad using jackfruit. Serve on bread or crisp crackers.
Provided by davekippen
Categories Everyday Cooking Special Collection Recipes New
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Separate jackfruit pieces and shred into a bowl. Add apple, grapes, almonds, mayonnaise, red onion, and cilantro. Mix until well combined.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 33.5 g, Cholesterol 5.2 mg, Fat 24.9 g, Fiber 6.7 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 648.8 mg, Sugar 14.8 g
LEMONY CHICKEN FRUIT SALAD
Meet the Cook: Back in the 1950's, I was a home economist for the electric company, which is how I came across this recipe. During spring and summer, when it is hot here, my family especially likes it. (My husband and I have two children and a pair of granddaughters, all grown.) I've also found this chicken salad is good for women's luncheons and covered-plate meals since it's so different. -Johnece Stuard, Mansfield, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Drain pineapple, reserving the juice. Set aside pineapple and 1/2 cup juice. Toss remaining juice with apple; drain. In a large bowl, combine chicken, grapes, pineapple and apple. Cover and refrigerate., In a saucepan, melt butter. Stir in flour, sugar and salt until smooth; gradually add lemon juice and the reserved pineapple juice. Bring to a boil; boil and stir for 2 minutes. Reduce heat. Add a small amount to egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; chill for 10-15 minutes. , Beat cream until stiff peaks form; fold into cooled dressing. Pour over chicken mixture; gently stir to coat. Chill for 1 hour. , Serve in a lettuce-lined bowl. Sprinkle with almonds.
Nutrition Facts : Calories 320 calories, Fat 19g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 394mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 18g protein.
FRUITY CHICKEN SALAD
This chicken salad can be made with many different variations of fruit. It is also a hit as a dip when served with Town House crackers! Also try currants in place of the raisins.
Provided by Shannon D
Categories Salad
Time 9h30m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 492.7 calories, Carbohydrate 15 g, Cholesterol 73.6 mg, Fat 40.5 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 10.5 g, Sodium 227.2 mg, Sugar 10.5 g
CHICKEN & FRUIT SPINACH SALADS
Here's a smart choice for busy nights! It takes 10 minutes to prepare and stops hungry tummies from growling in moments. Serve with whole grain rolls to round out the meal. -Jesse Klausmeier, Burbank, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Divide spinach among four serving plates. Top with chicken, oranges, strawberries and onion. Drizzle with vinaigrette and sprinkle with almonds.
Nutrition Facts : Calories 223 calories, Fat 10g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 835mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
EASY FRUITED CHICKEN SALAD
This is a recipe I discovered by accident. While trying to make the Betty Crocker® chicken salad, I discovered I didn't have all the spices. '...quick, what can I substitute...' This has been a family favorite ever since.
Provided by jo1527
Categories Salad
Time 1h
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 5.8 g, Cholesterol 44.4 mg, Fat 22.9 g, Fiber 1.2 g, Protein 14.7 g, SaturatedFat 3.3 g, Sodium 147.5 mg, Sugar 4 g
FRUITY CHICKEN TOSSED SALAD
Juicy chicken and a medley of sweet fruit jazz up crisp salad greens. Topped with a refreshing poppyseed dressing, this salad tastes too good to be light!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the salad greens, chicken, oranges and grapes. Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 217 calories, Fat 3g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 879mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
CHICKEN SALAD WITH FRUIT
Looking for a stress-free dinner? Then check out this Asian-inspired chicken salad with fruit - a delicious meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h20m
Yield 6
Number Of Ingredients 9
Steps:
- Mix chicken, grapes, celery, onions, orange segments and water chestnuts in large glass or plastic bowl.
- Mix yogurt and soy sauce. Pour over chicken mixture; toss. Cover and refrigerate at least 2 hours to blend flavors. Serve on salad greens.
Nutrition Facts : Calories 220, Carbohydrate 21 g, Cholesterol 60 mg, Fiber 2 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 270 mg
OVERNIGHT CHICKEN AND FRUIT SALAD
Cooked chicken, red grapes, slivered almonds, and pineapple chunks make a lovely savory-sweet salad that's dressed with a mild curry mayonnaise. Papaya and avocado slices add color and flavor. Refrigerate overnight for the best flavor.
Provided by kirklandcook
Categories Salad
Time 8h20m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 30.3 g, Cholesterol 36.8 mg, Fat 35.5 g, Fiber 5.3 g, Protein 14.4 g, SaturatedFat 5.2 g, Sodium 311 mg, Sugar 20.3 g
CHICKEN SALAD WITH FRUIT AND TOASTED PECANS
This recipe is from Raising the Salad Bar, a book I recieved with the Cook Book Swap.For a luncheon or a buffet serve salad in "cups"of Boston lettuce leaves.
Provided by Sageca
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Core and dice the apple and pear. Sprinkle the fruit with 1 or 2 teaspoons of fresh lemon juice to keep it from discoloring. In a large bowl, combine the diced chicken, apple, pear, grapes and chives.
- To make the dressing, in a small bowl, whisk together all of the dressing ingredients.
- Just before serving, add all of the dressing to the chicken salad and toss well to combine. Adjust seasonings, adding additional salt if necessary. Top with the toasted pecans.
Nutrition Facts : Calories 366.2, Fat 27.3, SaturatedFat 2.8, Cholesterol 5.1, Sodium 359.6, Carbohydrate 32.6, Fiber 5.4, Sugar 21.4, Protein 3.7
CHICKEN FRUIT SALAD
Good things still come in small packages! This chicken salad made just for two is a fresh blend of chicken, fruit and a hint of mint.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 45m
Number Of Ingredients 7
Steps:
- Mix yogurt and mayonnaise in medium bowl until smooth. Stir in remaining ingredients.
- Cover and refrigerate at least 30 minutes until chilled.
Nutrition Facts : Calories 360, Carbohydrate 22 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 180 mg
FRUIT & NUT CHICKEN SALAD
From The Gadsden Times (online edition) by Mary Lucille Jordan. Can be made with poached or roasted chicken or turkey. Dried cranberries can be substituted for the raisins -- diced celery can be substituted for the onions! Chill if desired, or serve immediately. -------- The salad pictured is made with raisins, both celery and green onions to fill the 1/3 cup measure, (not 1/3 cup of each), and about twice the amount of toasted almonds as called for in the recipe -- the almonds were so good I couldn't resist doubling the amount! It is a nice combination of flavors -- NOTE: salt and pepper can be added to taste.
Provided by KerfuffleUponWincle
Categories Lunch/Snacks
Time 2h20m
Yield 10 1/2 cup servings
Number Of Ingredients 9
Steps:
- Combine dried fruit and apple juice in a small saucepan or microwave-safe bowl. Bring to a simmer and stir. Refrigerate 15 minutes.
- Mix mayonnaise and mustard in a medium bowl. Add chicken (or turkey), green onions (or celery) and toasted almonds. Mix well. Stir cooled fruit into chicken mixture. Add salt and pepper to taste. Chill if desired, or serve immediately.
- Serve over salad greens as a main dish salad, or in pita pockets or on multi-grain bread as a sandwich filling.
- Cook time is recommended chill time!
- NOTE: 1 1/2 pounds chicken breasts = 2 cups cooked, cubed chicken, or a 3 pound whole chicken yields about 4 1/2 cups cooked/diced.
Nutrition Facts : Calories 175, Fat 8.6, SaturatedFat 1.5, Cholesterol 34.5, Sodium 134.2, Carbohydrate 13.5, Fiber 1, Sugar 8.2, Protein 11.8
BBQ CHICKEN AND FRUIT SALAD
Baste chicken breasts with BBQ sauce and broil with pineapple, then slice and serve over mixed greens and strawberries to make this sweet and savory salad.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Broil chicken 4 inches from heat 20 to 25 min. or until chicken is done (165ºF.), turning and brushing frequently with barbecue sauce for the last 15 min. and adding pineapple for the last 5 min. of broiling time.
- Cut chicken into strips.
- Arrange greens and strawberries on serving plate. Top with chicken and pineapple. Serve with dressing.
Nutrition Facts : Calories 320, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g
GRILLED CHICKEN AND FRUIT SALAD
A dynamite grilled chicken and tropical fruit salad that is nice on a warm summer evening. 8 hour chill time.
Provided by ratherbeswimmin
Categories Chicken
Time 1h24m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make the chicken and salad: In a small bowl, add the marmalade, soy sauce, lemon juice, and fresh ginger; stir to combine; remove 1/4 cup marmalade mixture and refrigerate.
- Put chicken breast halves in a large heavy-duty plastic zip-lock bag; add in the remaining marmalade mixture; seal bag; shake around to coat; chill 8 hours, turning occasionally.
- Cut pineapple into spears.
- Peel jicama and cut into 1/2-inch slices.
- Put the pineapple and jicama in a large heavy-duty plastic zip-lock bag; add in the reserved marmalade mixture; seal and shake around to coat; chill in the refrigerator for 8 hours.
- Make the vinaigrette: Add all vinaigrette ingredients to a small bowl; whisk to combine; set aside.
- Take chicken out of marinade bag and discard marinade.
- Drain pineapple mixture.
- On a well greased grill rack, grill chicken over medium-high heat 5-6 minutes on each side or until done.
- Grill pineapple and jicama 2-3 minutes on each side.
- Cut chicken, pineapple, and jicama into bite-sized pieces.
- Add chicken, pineapple, jicama, strawberry halves, and raspberries to a large bowl; add orange-raspberry vinaigrette and toss gently.
- Serve salad over lettuce leaves.
FRUITY CHICKEN SALAD MINI SANDWICHES
Chicken salad ranks among the classics, and this version is a hit at parties of all kinds. Feel free to substitute green grapes for the red, or toss in extra strawberries when they're in season. The filling can also be served on a bed of salad greens. -Marcy Kamery, Blasdell, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place first five ingredients in a large bowl. In a small bowl, mix sour cream, mayonnaise, basil, lemon juice and seasonings; stir into chicken mixture. Refrigerate, covered, until serving., To serve, fill each roll with 1/3 cup chicken mixture.
Nutrition Facts : Calories 524 calories, Fat 23g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 669mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein.
GRILLED CHICKEN AND FRUIT SALAD
Thanks to fresh, colorful kiwi, raspberries and cantaloupe, this savory and sweet idea is as pretty as it is smart.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat greased grill to medium-high heat.
- Grill chicken 10 min. on each side or until done (165ºF), turning and brushing occasionally with barbecue sauce. Cut into strips.
- Cover 4 salad plates with greens; top with fruit, onions and chicken. Drizzle with dressing.
- Serve with crackers.
Nutrition Facts : Calories 440, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 29 g
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