CHICKEN FRUIT SALAD
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
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
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