Mixed Fruit Chicken Salad

Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Southern Living May 2012

Gallery

Credit: Iain Bagwell; Styling: Buffy Hargett

Recipe Summary test

hands-on:
30 mins
total:
45 mins
Yield:
Makes 7 1/2 cups (serving size: 1 cup)
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

Per Serving:
231 calories; fat 8.9g; saturated fat 1.5g; mono fat 5.2g; poly fat 1.7g; protein 22.5g; carbohydrates 15.5g; fiber 1.7g; cholesterol 58.5mg; iron 1.2mg; sodium 141mg; calcium 30mg.
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