Mixed Fruit Chicken Salad
Servings: 0
Ingredients
- 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 recipe below
Instructions
- 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.
- Toss together chicken and next 5 ingredients in a large bowl. Add vinaigrette; toss to coat. Sprinkle with pecans, and serve immediately.
- Serve over greens if desired.
- *1 (8-oz.) can pineapple tidbits, drained, may be substituted.
- Orange-Raspberry Vinaigrette
- 1/2 cup orange marmalade
- 1/4 cup white balsamic-raspberry blush vinegar
- 1 medium-size jalapeno pepper, seeded and minced or vidalia onion
- 2 tablespoons chopped fresh cilantro or parsley, optional
- 2 tablespoons olive oil, vegetable oil, grape seed or another delicate oil
- Juice of 1/2 lemon
- Sea salt & freshly ground pepper to taste
- Stir together all ingredients. Makes 1 cup.
- Note: We tested with Alessi White Balsamic Raspberry Blush Vinegar.
Notes
Recipe By: Southern Living
MAY 2012
Yield: 7 1/2 cups
MAY 2012
Yield: 7 1/2 cups
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