Best 20 Chicken Fruit Salad Recipes

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Chicken fruit salad is a refreshing and delicious dish that combines the savory flavor of chicken with the sweetness of fruits. It is a perfect meal for a light lunch or dinner, and it can also be served as a side dish. There are many different variations of chicken fruit salad, so you can easily customize it to your own taste. Some popular fruits to use in chicken fruit salad include grapes, apples, oranges, and berries. You can also add nuts, seeds, or cheese for extra flavor and texture. If you are looking for a healthy and flavorful recipe for chicken fruit salad, then you have come to the right place. In this article, we will share some of our favorite recipes for chicken fruit salad, so you can find the perfect one to suit your taste.

Let's cook with our recipes!

CURRIED CHICKEN FRUIT SALAD



Curried Chicken Fruit Salad image

This is a favorite at ladies' luncheons. Even people who think they don't like curry rave about this dish! I got the recipe from a friend and love to make it.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 13

1 can (11 ounces) mandarin oranges, drained
3/4 cup pineapple tidbits, drained
1 can (8 ounces) water chestnuts, drained
4 cups cubed cooked chicken
2 cups seedless red or green grapes, halved
1 cup chopped celery
Lettuce leaves
Sliced almonds
DRESSING:
1-1/2 cups mayonnaise
1 tablespoon soy sauce
1 tablespoon lemon juice
1-1/2 teaspoons curry powder

Steps:

  • In a large bowl, combine the oranges, pineapple, water chestnuts, chicken, grapes and celery. , In a small bowl, combine dressing ingredients. Pour over salad; toss well to coat. Chill for 1 hour. Serve on a bed of lettuce; sprinkle with almonds.

Nutrition Facts : Calories 515 calories, Fat 39g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 420mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 21g protein.

CHICKEN FRUIT SALAD



Chicken Fruit Salad image

Light summer meal. Serve with crusty roll and a tall glass of cold mint cherry limeade. Lovely refreshing weeknight meal. Also can be prepared up to 2 days ahead for those busy nights.

Provided by tina

Categories     Salad

Time 1h10m

Yield 4

Number Of Ingredients 15

½ cup orzo pasta
½ cup light mayonnaise (such as Light Miracle Whip®)
2 tablespoons Dijon mustard
2 tablespoons light sour cream
½ cup orange juice
½ teaspoon curry powder
salt and ground black pepper to taste
1 (20 ounce) can pineapple tidbits, drained
2 cups cubed cooked chicken
2 stalks celery, diced
1 Fuji apple, cored and diced
1 cup seedless green grapes, halved
6 small green onions, minced
1 (11 ounce) can mandarin oranges, drained
2 tablespoons shelled salted pumpkin seeds, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; refrigerate until chilled.
  • Whisk mayonnaise, Dijon mustard, sour cream, orange juice, curry powder, salt, and pepper together in a bowl until dressing is smooth; cover with plastic wrap and refrigerate until chilled, at least 30 minutes.
  • Mix pineapple, chicken, celery, apple, grapes, and green onions together in a bowl. Stir orzo and dressing into pineapple mixture. Gently fold oranges into salad and top with pumpkin seeds.

Nutrition Facts : Calories 538.8 calories, Carbohydrate 69.8 g, Cholesterol 65.9 mg, Fat 18.9 g, Fiber 4.5 g, Protein 26.1 g, SaturatedFat 4.2 g, Sodium 500.7 mg, Sugar 43.1 g

CHICKEN FRUIT SALAD



Chicken Fruit Salad image

I love the challenge of finding creative new ways to serve foods. So putting peaches in chicken salad seems only natural. My husband and I enjoy this hearty cool salad on hot summer evenings.-Elizabeth Waden, Timmonsville, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 17

3 cups cooked elbow macaroni
3 cups cubed cooked chicken
2 cups cubed peeled fresh peaches
1 cup sliced celery
1 cup halved strawberries
1 can (11 ounces) mandarin oranges, drained
3/4 cup pineapple tidbits, drained
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup chopped apple
1/2 cup golden raisins
1/2 cup chopped pecans
1 cup mayonnaise
1/4 cup orange juice
2 tablespoons sugar
1/2 teaspoon ground ginger
1/8 teaspoon pepper
Shredded lettuce

Steps:

  • In a large bowl, combine the first 11 ingredients. In a small bowl, whisk the mayonnaise, orange juice, sugar, ginger and pepper; pour over salad and toss to coat. Serve on a bed of lettuce.

Nutrition Facts : Calories 207 calories, Fat 5g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 157mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

GRILLED CHICKEN SALAD WITH SEASONAL FRUIT



Grilled Chicken Salad with Seasonal Fruit image

Both beautiful in presentation and taste, this salad uses fresh berries in summer (strawberries, blueberries, raspberries, or blackberries), and orange segments in winter. Anytime of year this composed salad will bring rave reviews.

Provided by Karena

Categories     Salad     Green Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 11

1 pound skinless, boneless chicken breast halves
½ cup pecans
⅓ cup red wine vinegar
½ cup white sugar
1 cup vegetable oil
½ onion, minced
1 teaspoon ground mustard
1 teaspoon salt
¼ teaspoon ground white pepper
2 heads Bibb lettuce - rinsed, dried and torn
1 cup sliced fresh strawberries

Steps:

  • Preheat the grill for high heat.
  • Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
  • Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
  • In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
  • Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Nutrition Facts : Calories 566.6 calories, Carbohydrate 23.2 g, Cholesterol 43.1 mg, Fat 46 g, Fiber 2.3 g, Protein 17.8 g, SaturatedFat 5.9 g, Sodium 428.4 mg, Sugar 19.2 g

PASTA SALAD WITH FRUIT AND CHICKEN



Pasta Salad with Fruit and Chicken image

This pasta salad with fruit and chicken has a sour cream, buttermilk, lemon, and poppy seed dressing. Great way to make use of leftover rotisserie chicken. Serve on a bed of mixed spring greens with crumbed feta or blue cheese and a crusty hot dinner roll. Sprinkle with any kind of toasted nuts or even candied nuts. Could also use the small crunchy Chinese noodles found in a can. This just adds extra texture to the salad.

Provided by Joan Dredge

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 3h10m

Yield 8

Number Of Ingredients 21

¾ cup mayonnaise
½ cup sour cream
⅓ cup buttermilk
2 lemons, juiced
3 tablespoons honey
1 tablespoon poppy seeds
4 packets sugar substitute (such as Equal®)
½ teaspoon dry mustard
½ teaspoon salt
½ teaspoon coarsely ground black pepper
1 pinch cayenne pepper
1 pinch crushed red pepper flakes
Salad:
1 ½ cups elbow macaroni
1 (15 ounce) can pineapple tidbits, drained and chopped
1 ½ cups chopped cooked chicken, or to taste
1 ½ cups seedless red grapes
⅓ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
4 green onions (white and green parts), sliced
3 stalks celery, diced
1 (15 ounce) can mandarin oranges, drained and halved

Steps:

  • Whisk together mayonnaise, sour cream, buttermilk, lemon juice, honey, poppy seeds, sugar substitute, dry mustard, salt, black pepper, cayenne pepper, and red pepper flakes in a bowl. Refrigerate dressing until flavors are blended, at least 30 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and run under cold water to stop the cooking. Drain again and transfer to a large bowl.
  • Add pineapple, chicken, grapes, dried cranberries, green onions, and celery to the pasta and mix to combine. Add mandarin oranges and toss gently. Add just enough salad dressing to coat the pasta salad without soaking it, reserving remaining dressing for later use. Place pasta salad in the refrigerator to chill for 2 to 3 hours before serving. Add more dressing, if needed.

Nutrition Facts : Calories 382.6 calories, Carbohydrate 54.8 g, Cholesterol 32.9 mg, Fat 15 g, Fiber 3.9 g, Protein 12.1 g, SaturatedFat 4.1 g, Sodium 357.7 mg, Sugar 30.1 g

CHICKEN CURRY FRUIT SALAD



Chicken Curry Fruit Salad image

Perfect for a special spring luncheon, this refreshing combo blends chicken, apple, celery and grapes with a splash of lime and the crunch of nuts and noodles. Yum! -P.J. Anderson, Salt Lake City

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

4 cups cubed cooked chicken breasts
2 celery ribs, diced
1 cup seedless red grapes, halved
1 medium apple, peeled and diced
1 small red onion, diced
1 cup fat-free mayonnaise
1 tablespoon orange marmalade
2 teaspoons lime juice
1 teaspoon curry powder
1/2 cup lightly salted cashews
1/2 cup chow mein noodles

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, marmalade, lime juice and curry. Pour over chicken mixture and toss to coat. Cover and refrigerate for at least 1 hour., Just before serving, sprinkle with cashews and chow mein noodles.

Nutrition Facts : Calories 305 calories, Fat 11g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 431mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

LITTLE NANCY'S PASTA SALAD WITH FRUIT AND CHICKEN



Little Nancy's Pasta Salad with Fruit and Chicken image

This chicken pasta salad recipe with fruit delivers a delightful blend of interesting tastes, including nuts, grapes, and oranges. Sprinkle with extra cashews, mint leaves, and cinnamon before serving, if desired.

Provided by Nancyr

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 pound uncooked tri-color rotini pasta
1 pound cooked chicken, diced
1 pound seedless red grapes, halved
2 stalks celery, thinly sliced horizontally
2 (8 ounce) cans mandarin oranges, drained and liquid reserved
1 (8 ounce) can water chestnuts, drained and sliced
1 cup chopped cashews
1 sprig fresh mint leaves, chopped, or to taste
1 pinch cinnamon, or to taste
2 (8 ounce) containers mandarin orange-flavored whipped yogurt
1 cup mayonnaise
1 tablespoon chicken bouillon granules

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.
  • Combine cooked pasta, chicken, grapes, celery, oranges, water chestnuts, cashews, mint leaves, and cinnamon in a large bowl.
  • Mix yogurt, mayonnaise, and chicken bouillon for dressing together in a bowl until well blended. Pour dressing over pasta salad and toss lightly until all ingredients are coated. Refrigerate at least 15 minutes.

Nutrition Facts : Calories 638.4 calories, Carbohydrate 55.9 g, Cholesterol 59.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.5 g, SaturatedFat 7.1 g, Sodium 473.9 mg, Sugar 28.6 g

CHICKEN AND FRUIT TOSSED SALAD



Chicken and Fruit Tossed Salad image

Looking for a fast dinner? Then check out this Italian-style chicken and fruit salad - a juicy meal that can be tossed up in just 10 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 6

Number Of Ingredients 5

1 bag (10 ounces) salad mix
2 1/2 cups cubed cooked chicken
1 package (6 ounces) diced dried fruits and raisins (about 1 1/4 cups)
1 medium stalk celery, sliced (1/2 cup)
1/2 cup fat-free sweet-spicy French dressing

Steps:

  • Place salad mix, chicken, dried fruits and celery in large bowl.

Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 50 mg, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 270 mg

GRILLED CHICKEN AND FRUIT SALAD



Grilled Chicken and Fruit Salad image

A dynamite grilled chicken and tropical fruit salad that is nice on a warm summer evening. 8 hour chill time.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h24m

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup orange marmalade
3 tablespoons soy sauce
3 tablespoons lemon juice
1 1/2 tablespoons chopped fresh ginger
6 boneless skinless chicken breast halves
1 peeled cored fresh pineapple
1 large jicama
2 cups fresh strawberries, halves
1 cup fresh raspberry
lettuce leaf
1/2 cup orange marmalade
1/4 cup raspberry vinegar
1 medium jalapeno pepper, seeded and minced
2 tablespoons finely chopped fresh cilantro
2 tablespoons olive oil

Steps:

  • To make the chicken and salad: In a small bowl, add the marmalade, soy sauce, lemon juice, and fresh ginger; stir to combine; remove 1/4 cup marmalade mixture and refrigerate.
  • Put chicken breast halves in a large heavy-duty plastic zip-lock bag; add in the remaining marmalade mixture; seal bag; shake around to coat; chill 8 hours, turning occasionally.
  • Cut pineapple into spears.
  • Peel jicama and cut into 1/2-inch slices.
  • Put the pineapple and jicama in a large heavy-duty plastic zip-lock bag; add in the reserved marmalade mixture; seal and shake around to coat; chill in the refrigerator for 8 hours.
  • Make the vinaigrette: Add all vinaigrette ingredients to a small bowl; whisk to combine; set aside.
  • Take chicken out of marinade bag and discard marinade.
  • Drain pineapple mixture.
  • On a well greased grill rack, grill chicken over medium-high heat 5-6 minutes on each side or until done.
  • Grill pineapple and jicama 2-3 minutes on each side.
  • Cut chicken, pineapple, and jicama into bite-sized pieces.
  • Add chicken, pineapple, jicama, strawberry halves, and raspberries to a large bowl; add orange-raspberry vinaigrette and toss gently.
  • Serve salad over lettuce leaves.

OVERNIGHT CHICKEN AND FRUIT SALAD



Overnight Chicken and Fruit Salad image

Cooked chicken, red grapes, slivered almonds, and pineapple chunks make a lovely savory-sweet salad that's dressed with a mild curry mayonnaise. Papaya and avocado slices add color and flavor. Refrigerate overnight for the best flavor.

Provided by kirklandcook

Categories     Salad

Time 8h20m

Yield 8

Number Of Ingredients 12

3 cups cubed cooked chicken
1 pound seedless red grapes, halved
1 (15 ounce) can pineapple chunks, drained
1 cup sliced celery
1 (8 ounce) can sliced water chestnuts, drained
1 cup mayonnaise
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon curry powder
1 cup toasted slivered almonds
1 papaya - peeled, seeded, and sliced
1 avocado - peeled, pitted, and sliced

Steps:

  • Combine chicken, grapes, pineapple chunks, celery, and water chestnuts in a large salad bowl. Mix mayonnaise, soy sauce, lemon juice, and curry powder in a separate bowl. Pour dressing over salad and toss lightly to coat. Cover and chill 8 hours to overnight. Stir almonds into salad just before serving; garnish with papaya and avocado slices.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 30.3 g, Cholesterol 36.8 mg, Fat 35.5 g, Fiber 5.3 g, Protein 14.4 g, SaturatedFat 5.2 g, Sodium 311 mg, Sugar 20.3 g

CURRIED CHICKEN SALAD WITH FRUIT AND PECANS



Curried Chicken Salad with Fruit and Pecans image

Elegant and rich with a creamy, buttery texture, this is the best chicken salad I've ever eaten! The original recipe was served at Yankee Peddler's Tea Room in Missouri and I've adjusted to taste. This is an excellent chicken salad for croissants, or serve on a bed of greens with melon and fruit on the side for a wonderful summer meal.

Provided by Denise

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless chicken breasts, cooked & diced
1 stalk celery, diced
1 small tart apple, chopped
1/3 cup green seedless grape, halved
1/2 cup pecan halves
1 teaspoon curry powder
3/4 cup mayonnaise
1/4 cup melted butter

Steps:

  • Combine all ingredients and mix well.
  • Refrigerate for a minimum of one hour before serving.

FRUIT & NUT HAWAIIAN CHICKEN SALAD



Fruit & Nut Hawaiian Chicken Salad image

This is a terrific, sweet chicken salad with a Hawaiian flair. Great way to use up leftover chicken or turkey.

Provided by Claudia Dawn

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups chopped cooked chicken or 2 cups cooked turkey
1/2 cup coconut
1/4 cup chopped nuts
1/2 cup crushed pineapple, drained
3/4 cup mayonnaise

Steps:

  • Combine all ingredients; blend well.
  • Chill.

Nutrition Facts : Calories 428.6, Fat 30.7, SaturatedFat 10.1, Cholesterol 64, Sodium 427.3, Carbohydrate 20.1, Fiber 2.8, Sugar 8.5, Protein 20.2

THREE-IN-ONE SALAD: CHICKEN, SALAD GREENS, FRESH FRUIT



Three-In-One Salad: Chicken, Salad Greens, Fresh Fruit image

Get both fruit and veggies into your family's diet with this delicous dinner salad. The colorful and tasty ingredients that include fresh spinach leaves and mixed spring greens, sliced strawberries, tangarine segments, sugar snap peas and chicken; tossed in a Raspberry Vinaigrette and topped with toasted walnuts and crumbled goat cheese, make for a satisfying, full-flavored entree.

Provided by Feast Your Eyes

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

4 cups mixed spring greens, washed and dried
4 cups baby spinach leaves, washed and dried
5 tangerines or 5 clementines, separated into segments
2 1/2 cups fresh strawberries, washed and sliced
8 ounces sugar snap peas, washed and halved
4 cups cooked chicken breasts, cubed
1 cup walnut halves, toasted
2 tablespoons fresh chives, chopped
1 bunch mint, chopped
1 1/2 cups crumbled goat cheese
1/2 cup raspberry balsamic vinegar
2 tablespoons red onions, chopped
2 1/2 teaspoons honey
1/2 cup salad oil
1/8 teaspoon kosher salt
1/8 teaspoon white pepper
1 tablespoon snipped fresh parsley

Steps:

  • SALAD:.
  • Chill a large serving bowl; add the first nine ingredients and gently toss with the vinaigrette. Top with the goat cheese crumbles; spoon onto 4 chilled serving plates. A warm, crusty baguette and a glass of Sauvignon Blanc wine make this meal complete. ENJOY!
  • RASPBERRY VINAIGRETTE:.
  • Combine vinegar, onion, and honey in food processor or blender; process until well blended. With the motor running, slowly add in the oil. Process.
  • Season with salt and pepper to taste; add the parsley. Transfer to large screw-top jar or container with lid.
  • The vinaigrette can be made 1 day ahead. Bring to room temperature and whisk before serving. Makes about 1 cup.

LEMONY CHICKEN FRUIT SALAD



Lemony Chicken Fruit Salad image

Meet the Cook: Back in the 1950's, I was a home economist for the electric company, which is how I came across this recipe. During spring and summer, when it is hot here, my family especially likes it. (My husband and I have two children and a pair of granddaughters, all grown.) I've also found this chicken salad is good for women's luncheons and covered-plate meals since it's so different. -Johnece Stuard, Mansfield, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 13

2 cans (8 ounces each) pineapple chunks
1 medium apple, diced
3 cups cubed cooked chicken
1 cup seedless grapes, halved
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 cup lemon juice
2 egg yolks, lightly beaten
1/2 cup heavy whipping cream
Lettuce leaves
1/2 cup slivered almonds, toasted

Steps:

  • Drain pineapple, reserving the juice. Set aside pineapple and 1/2 cup juice. Toss remaining juice with apple; drain. In a large bowl, combine chicken, grapes, pineapple and apple. Cover and refrigerate., In a saucepan, melt butter. Stir in flour, sugar and salt until smooth; gradually add lemon juice and the reserved pineapple juice. Bring to a boil; boil and stir for 2 minutes. Reduce heat. Add a small amount to egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; chill for 10-15 minutes. , Beat cream until stiff peaks form; fold into cooled dressing. Pour over chicken mixture; gently stir to coat. Chill for 1 hour. , Serve in a lettuce-lined bowl. Sprinkle with almonds.

Nutrition Facts : Calories 320 calories, Fat 19g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 394mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 18g protein.

CURRY CHICKEN AND SUMMER FRUIT SALAD



Curry Chicken and Summer Fruit Salad image

It only takes 20 minutes to make a light but filling salad made with chicken, grapes, melons and water chestnuts and a from-scratch curry dressing.

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 13

1 cup mayonnaise or salad dressing
1 tablespoon fresh lemon juice
1 teaspoon ground curry powder
1 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 can (8 oz) whole water chestnuts, drained, quartered
1 1/2 cups seedless red grapes, halved (about 1/2 lb)
1 cup honeydew melon cubes (about 1/2 lb)
1 cup cantaloupe melon cubes (about 1/2 lb)
6 lettuce leaves
1/3 cup sliced almonds, toasted*

Steps:

  • In large bowl, mix all dressing ingredients with whisk until smooth. Stir in remaining ingredients except lettuce leaves almonds.
  • Place 1 lettuce leaf on each of 6 salad plates. Divide salad over lettuce leaves. Top each salad with almonds.

Nutrition Facts : Calories 450, Carbohydrate 18 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 11 g, TransFat 0 g

CURRIED CHICKEN SALAD WITH FRUIT AND VEGGIES



Curried Chicken Salad With Fruit and Veggies image

Make and share this Curried Chicken Salad With Fruit and Veggies recipe from Food.com.

Provided by AuntieChef

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

1/4 cup low-fat Greek yogurt
1 teaspoon curry powder (to taste)
1/8 teaspoon ground ginger
1/8 teaspoon salt
8 teaspoons mayonnaise
8 ounces boneless skinless chicken breasts, cooked and cubed
1/4 cup red bell pepper, diced
8 grapes, halved
1/4 cup crushed pineapple, rinsed and drained
1 teaspoon chives, chopped

Steps:

  • Combine yogurt, mayonnaise, curry powder, ginger, chives,and salt.
  • Add pineapple and stir.
  • Add chicken and grapes.
  • Cover and chill for at least 1/2 hour.
  • Serve over lettuce or shredded cabbage.

Nutrition Facts : Calories 262, Fat 8.7, SaturatedFat 1.7, Cholesterol 72.8, Sodium 381.9, Carbohydrate 17.2, Fiber 1.2, Sugar 11.9, Protein 28.6

FRUIT & NUT CHICKEN SALAD RECIPE - (4.6/5)



Fruit & Nut Chicken Salad Recipe - (4.6/5) image

Provided by kokiangel

Number Of Ingredients 5

1 Whole Rotisserie Chicken (white meat only deboned and shredded)
1/2 Cup Dried Apricots (cut in pieces)
1/2 Cup Dried Cranberries (Craisins)
1/2 Cup Walnuts, chopped
3/4 Cup Mayonnaise

Steps:

  • De-bone chicken and separate white meat from dark. Chop then shred white meat. Mix with other ingredients. Serve on bread or crackers I also used fat free mayonnaise which cut the calories. For extra zing use Lemon Pepper Chicken.

BETTER THAN DELI CHICKEN SALAD W/ FRUIT AND NUTS!



Better than Deli Chicken Salad w/ Fruit and Nuts! image

I don't know about everyone else, but I just can't go by the deli counter in my local grocery store without stopping by and getting a container of their chicken salad with fruit and nuts. Who needs crackers or breads when you can eat it by the spoonful straight from the container! I finally decided it was time to master this...

Provided by Nicole H.

Categories     Salads

Time 25m

Number Of Ingredients 9

3/4 c mayonnaise, light (i use hellman's!)
3/4 c whipped dressing (i use miracle whip!)
1/2 c cranberries, dried (i use craisins!)
1/2 c golden raisins
1 Tbsp dijon mustard
1 Tbsp honey
1/4 c chopped walnuts
1/4 c almond slivers
2 lb cooked, shredded chicken breast

Steps:

  • 1. Cook chicken breast in a shallow pan filled with water. (You can also add some diced onion into the water at this point if you enjoy the onion flavoring in your chicken salad... I do this and it's wonderful, and yet still passes as not having onions to those that just don't like onion crunchiness in their chicken salad!) After chicken is fully cooked (approximately 20 minutes, turning to ensure all sides are cooked evenly) use a fork to shred your chicken breast into long strips. Place in the fridge to cool.
  • 2. In a small bowl, add your 1/2 cup of golden raisins. Pour water into the bowl to cover all of the raisins. Let them sit while you prepare the rest of the recipe. (This makes your raisins plump and juicy... this is a must-do step for the perfect soft, moist fruit!)
  • 3. In a large bowl, mix together 3/4 cup of real mayo, 3/4 cup of whipped dressing, 1 TB of dijon mustard, and 2 tb of honey. Beat well.
  • 4. Strain the water off of your raisins and dry them on paper towels.
  • 5. Add raisins, cranberries, walnuts, and almonds to your mayo mixture.
  • 6. Add shredded chicken breast to your mayo mixture.
  • 7. Serve chilled; on bread, croissants, or crackers!

CHICKEN SALAD WITH DRIED FRUIT



Chicken Salad with Dried Fruit image

My long time friend Cindy makes the most amazing Chicken Salad. I found this and it looks to be the same except she puts sour cream in hers. So I added that to the ingredients.

Provided by Kimi Gaines

Categories     Chicken Salads

Time 20m

Number Of Ingredients 7

1 lb chicken breast shredded
3 ribs of celery sliced thin
1 c walnuts-pecans or almond pieces
1/2 c dried cherries or cran-raisins
1/2 c mayonnaise
1/4 c sour cream
salt & pepper to taste

Steps:

  • 1. Shred chicken, slice celery and then combine all ingredients. Serve on a croissant, roll or add to greens.

CHICKEN 'N' FRUIT SALAD



Chicken 'n' Fruit Salad image

THIS SALAD has been on my menus for more than 20 years. We love it when traveling in the summer in our motor home as it so easy to fix and we carry most of the ingredients with us. It's also a good dish for potlucks at church and other club groups. Assorted crackers and cheese are compatible accompaniments.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 cup cubed cooked chicken or 1 can (5 ounces) chunk white chicken, drained
1 cup green grapes, halved
1/2 cup sliced fresh strawberries
1/4 cup mayonnaise
2 teaspoons lime juice
1/4 teaspoon honey
1/2 cup sliced ripe banana
2 lettuce leaves

Steps:

  • In a small bowl, combine the chicken, grapes and strawberries. In another bowl, combine the mayonnaise, lime juice and honey. Pour over chicken mixture; toss to coat. Cover and refrigerate for at least 30 minutes. , Just before serving, stir in banana. Spoon onto lettuce-lined plates.

Nutrition Facts : Calories 443 calories, Fat 28g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 214mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 3g fiber), Protein 22g protein.

Tips:

  • For the best flavor, use fresh, ripe fruit and high-quality chicken.
  • If you're using canned chicken, be sure to drain and rinse it well before adding it to the salad.
  • If you're short on time, you can use a rotisserie chicken from the grocery store.
  • Feel free to customize the salad to your liking. Add more or less fruit, chicken, or dressing, or swap out some of the fruits for others that you prefer.
  • Serve the salad immediately, or chill it for later.

Conclusion:

Chicken fruit salad is a delicious and refreshing dish that's perfect for summer gatherings. It's also a great way to use up leftover chicken. With so many variations to choose from, there's sure to be a chicken fruit salad recipe that everyone will enjoy. So next time you're looking for a light and easy meal, give chicken fruit salad a try. You won't be disappointed!

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