Family Favorite Fruited Chicken Salad Food

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.

CHICKEN SALAD WITH FRUIT AND TOASTED PECANS

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.

AMY'S FRUITED CHICKEN SALAD

Steps:

• In large bowl combine chicken, pineapple, celery, olives, onions and grapes.
• Blend mayonnaise and msutard.
• Toss gently with chicken mixture.
• Cove and chill at least on hour.
• Just before serving, gently fold in oranges and chow mein noodles.
• Place on lettuce leaves placed on a platter.

FRUITED CHICKEN SALAD

Steps:

• Drain the pineapple, reserving 2 TBSP of juice.
• Combine pineapple and the next 6 ingredients.
• Combine mayonnaise, concentrate, salt, pepper and reserved pineapple juice until smooth; toss with chicken mixture.
• Chill several hours or overnight.
• Add almonds 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.

FAMILY FAVORITE FRUITED CHICKEN SALAD

Steps:

• 1. Gently combine all ingredients and chill for several hours for flavors to blend.

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.

CHICKEN FRUIT SALAD

Steps:

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

CAROL'S CHICKEN FRUIT SALAD

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.

COLD FRUITED CHICKEN SALAD

Steps:

• Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil.
• Set aside to cool.
• Combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2 hours.
• Spoon chicken mixture onto a lettuce lined platter to serve.