Best Fruited Chicken Salad Recipes

FRUITED CURRY CHICKEN SALAD

Steps:

• In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

EASY FRUITED CHICKEN SALAD

Steps:

• In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.

FRUITED CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, oranges and grapes. Drain and rinse pasta with cold water; add to chicken mixture. Drizzle with dressing; toss to coat. Refrigerate for at least 1 hour before serving.Easy Asian Noodles: Substitute 8 ounces uncooked thin spaghetti for bow tie pasta, adding a 10-ounce package of julienned carrots and 1/2 pound sugar snap peas during last minute of cooking. Drain; add chicken, oranges and 1/2 cup stir-fry sauce.

FRUITED CHICKEN SALAD

Steps:

• Drain the pineapple, reserving 2 tablespoons juice. Combine pineapple and the next six ingredients. Combine the Miracle Whip, concentrate, salt, pepper and reserved pineapple juice until smooth; toss with chicken mixture. , Chill for several hours or overnight. Add almonds just before serving.

FRUITED CHICKEN TOSSED SALAD

Steps:

• In a large salad bowl, combine the lettuce, spinach, chicken, peach, apricot and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and gently toss to coat.

QUICK FRUITED CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, pineapple, celery, onion, raisins and dates. , In another bowl, combine the Miracle Whip, sour cream, lemon juice, mustard, garlic powder and pepper. Pour over chicken mixture; toss to coat. Serve on a lettuce leaf.

COLD FRUITED CHICKEN SALAD

Steps:

• Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil.
• Set aside to cool.
• Combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2 hours.
• Spoon chicken mixture onto a lettuce lined platter to serve.

FRUITED CHICKEN LETTUCE SALAD

Steps:

• In a large bowl, combine the salad greens, chicken, red pepper and fruit. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat.

FRUITED CHICKEN SALAD

Steps:

• Mix cream cheese and mayo in large bowl until well blended.
• Add all remaining ingredients except almonds; mix lightly.
• Spoon onto lettuce-covered plate, if desired; sprinkle with almonds. Serve with saltine crackers or round buttery crackers.

FRUITED CHICKEN SALAD (LIGHTER RECIPE)

Steps:

• Mix mayonnaise, tarragon and lemon juice in medium bowl.
• Add remaining ingredients except nuts; toss. Sprinkle with nuts.

FAMILY FAVORITE FRUITED CHICKEN SALAD

Steps:

• 1. Gently combine all ingredients and chill for several hours for flavors to blend.

FRUITED CURRY CHICKEN SALAD

Steps:

• In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat.
• Salad is ready to serve!
• **Cook time does not include cooking the chicken breasts.

FRUITED CHICKEN LETTUCE SALAD

Steps:

• In a large bowl, combine the salad greens, chicken, red pepper, and fruit.
• In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
• Pour over salad and toss to coat.

POPPY SEED FRUITED CHICKEN SALAD

Steps:

• 1. Remove rind from melon and slice in 1-inch slices - stack 3 slices high and slice into 8- tri-angles. Stack the tri-angles in a circle like above photo forming a circle with pointed ends out- leaving a center open on a large cake plate; chill until ready to use.
• 2. Put chicken pieces in raspberry vinaigrette in a ziploc freezer bag. Refrigerate to marinate for 1 hour. Remove chicken from marinade with tongs and discard marinade. Sauté chicken in 1 Tablespoon olive oil until cooked through, Chill.
• 3. Mix the chicken, and fruit,nuts together in a large bowl. Combine dressing ingredients and blend well - pour over chicken mixture in bowl, stir to coat evenly.
• 4. To serve. Fill center of melon star, mounding it up. Top with a few slivered almonds, if desired.

AMY'S FRUITED CHICKEN SALAD

Steps:

• In large bowl combine chicken, pineapple, celery, olives, onions and grapes.
• Blend mayonnaise and msutard.
• Toss gently with chicken mixture.
• Cove and chill at least on hour.
• Just before serving, gently fold in oranges and chow mein noodles.
• Place on lettuce leaves placed on a platter.

FRUITED CHICKEN SALAD (NO GRAPES)

Steps:

• Combine chicken, celery, oranges, pineapple and almonds. Chill thoroughly.
• Blend together mayonnaise, salt and marjoram. Add to chicken mixture.
• Toss together lightly to coat all ingredients.
• Serve on crisp lettuce leaves or sandwich between slices of raisin bread.

FRUITED PASTA CHICKEN SALAD

Steps:

• poach chicken in white wine till no longer pink. Chicken should be coked---but not tough Cool and shred. Set aside cook pasta in salted water till al dente, drain. Set aside Pat fruit dry with paper towels. Mix all indredients together except mayo and mustard, making sure to season. Add mayo and mustard. Top with fresh basil leafs in the shape of a clover---green grapes in the middle. Sprinkle with spicy paprika. Chill at least 4 hours.

FRUITED CHICKEN SALAD

Steps:

• Mix mayonnaise, tarragon and lemon juice in medium bowl.
• Add remaining ingredients; toss.

FRUITED CHICKEN SALAD

Steps:

• 1. Mix chicken, celery, mayonnaise, pineapple, sweet relish and cumin in large bowl.
• 2. Season with salt and pepper to taste.
• 3. Add grapes to chicken last
• 4. Toss greens and arrange a single serving on each plate.
• 5. Top each serving with chicken mixture and a sprinkling of chopped nuts.

FRUITED CHICKEN SALAD

Steps:

• 1. Shred the chicken. Drain the pineapple, (save the juice to make some Pineapple Lemonade). Slice the grapes. Place in a medium bowl.
• 2. Halve the hard boiled egg and separate the yolk into a small bowl. Chop the egg white into small pieces and add to the chicken mixture. Stir to combine.
• 3. For the dressing: Mash the egg yolk in a small bowl. Add the dijon mustard and the mayo. Add the lemon Juice and mix well. Season with salt and pepper.
• 4. Pour the dressing over the chicken mixture. Stir to coat. Chill one hour before serving. Place a lettuce leaf on a plate. Put a scoop of chicken salad in the middle of the lettuce leaf. Top with pecan pieces. Enjoy!
• 5. Notes: I like red grapes, but green ones will work as well. This is wonderful for a light lunch.