Fruity Chicken Salad Food

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:

• Mix orzo, chicken, grapes and carrots in large bowl. Add 1/2 cup of the dressing; toss to coat. Cover.
• Refrigerate salad and remaining 1/4 cup dressing in separate containers several hours or until chilled.
• Stir in remaining dressing just before serving.

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:

• 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 CHICKEN SALAD MINI SANDWICHES

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.

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!

GRANNY'S FRUITY CHICKEN SALAD

Steps:

• Combine all ingredients well.
• Serve over lettuce.

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.

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.

FRUITY CHICKEN SALAD PITAS

Steps:

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

FRUITY CHICKEN & RICE SALAD

Steps:

• For Dressing: Mix vinegar, honey, oil, sugar and salt in a small bowl and set aside.
• For Salad: Bring water, carrots and raisins to a boil in a medium saucepan.
• Stir in rice, return to a boil.
• Cover and reduce heat to medium and simmer for 5 minutes.
• Remove from heat and stir. Recover and let stand another 5 minutes.
• Place rice mixture into a pretty salad bowl and then add the chicken, grapes, almonds and parsley.
• Top with honey dressing and toss.
• Refrigerate at least one hour before serving.

CHICKEN FRUIT SALAD

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.