Photo: Iain Bagwell; Styling: Buffy Hargett
Hands-on Time
30 Mins
Total Time
45 Mins
Makes 7 1/2 cups (serving size: 1 cup)

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

How to Make It

Step 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.

Step 2

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

Step 3

*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

Ratings & Reviews

lazycook555's Review

September 12, 2012

Joydnichols's Review

May 23, 2012

chefmarynorton's Review

May 17, 2012
I substituted fresh clementines for the canned mandarin oranges. The salad dressing is excellent. Very fresh and delicious - will make again!