Photo: Iain Bagwell; Styling: Buffy Hargett Photo by: Photo: Iain Bagwell; Styling: Buffy Hargett

Mixed Fruit Chicken Salad

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

Southern Living MAY 2012

  • Yield: Makes 7 1/2 cups (serving size: 1 cup)
  • Hands-on: 30 Minutes
  • Total: 45 Minutes


  • 1/4 cup chopped pecans
  • 4 cups chopped cooked chicken breasts
  • 2 cups seedless red and green grapes, halved
  • 2 celery ribs, chopped


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.


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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

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Mixed Fruit Chicken Salad Recipe