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Chicken Fruit Salad

Chicken Fruit Salad
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
12 ServingsPrep/Total Time: 15 min.

Ingredients

  • 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

Directions

  • 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. Yield: 12
  • servings.
Nutrition Facts: One 1-cup serving (prepared with fat-free mayonnaise) equals 207 calories,
© Taste of Home 2013

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Chicken Fruit Salad (continued)

Nutrition Facts: 5 g fat (0 saturated fat), 21 mg cholesterol, 157 mg sodium, 34 g carbohydrate, 0 fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013