Mixed Fruit Chicken Salad

Southern Living
Mixed Fruit Chicken Salad Recipe
Photo: Iain Bagwell; Styling: Buffy Hargett
For extra fiber and a boost of antioxidants, serve Mixed Fruit Chicken Salad over dark greens.
Makes 7 1/2 cups (serving size: 1 cup)


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1/4 cup chopped pecans
4 cups chopped cooked chicken breasts
2 cups seedless red and green grapes, halved
2 celery ribs, chopped
1 (11-oz.) can mandarin oranges, drained
1 cup chopped fresh pineapple*
1/4 teaspoon salt


Hands-on: 30 Minutes
Total: 45 Minutes

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 7 minutes or until toasted and fragrant, stirring halfway through.

2. Toss together chicken and next 5 ingredients in a large bowl. Add vinaigrette; toss to coat. Sprinkle with pecans, and serve immediately.

*1 (8-oz.) can pineapple tidbits, drained, may be substituted.

Created date

April 2012

Nutritional Information

Calories 231
Fat 8.9 g
Satfat 1.5 g
Monofat 5.2 g
Polyfat 1.7 g
Protein 22.5 g
Carbohydrate 15.5 g
Fiber 1.7 g
Cholesterol 58.5 mg
Iron 1.2 mg
Sodium 141 mg
Calcium 30 mg