Mixed Fruit Chicken Salad

Photo: Iain Bagwell; Styling: Buffy Hargett

For extra fiber and a boost of antioxidants, serve Mixed Fruit Chicken Salad over dark greens.

Yield: Makes 7 1/2 cups (serving size: 1 cup)
Recipe from Southern Living

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Recipe Time

Hands On: 30 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 231
  • Fat: 8.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 22.5g
  • Carbohydrate: 15.5g
  • Fiber: 1.7g
  • Cholesterol: 58.5mg
  • Iron: 1.2mg
  • Sodium: 141mg
  • Calcium: 30mg


  • 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
  • Orange-Raspberry Vinaigrette


  1. 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. 2. Toss together chicken and next 5 ingredients in a large bowl. Add vinaigrette; toss to coat. Sprinkle with pecans, and serve immediately.
  3. *1 (8-oz.) can pineapple tidbits, drained, may be substituted.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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