Fruity Chicken Salad Recipe

Fruity Chicken Salad Recipe photo by Taste of Home

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When served with hot rolls or muffins, this tangy salad is a terrific alternative to the usual lunchtime fare. It is also a great way to use leftover chicken or turkey.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Fruity Chicken Salad Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

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Ingredients

2 cups cubed cooked chicken breast
2 cups cubed cantaloupe
2 cups cubed honeydew
1 can (11 ounces) mandarin oranges, drained
1 cup green grapes
1 cup halved fresh strawberries
1/2 cup thinly sliced celery
2 tablespoons finely chopped green onion
1/4 cup reduced-fat sour cream
3 tablespoons reduced-fat mayonnaise
1 tablespoon orange juice concentrate
1 tablespoon sugar
1/4 teaspoon celery salt
4 to 5 teaspoons water
Leaf lettuce
1/4 cup sliced almonds, toasted

Directions

In a large bowl, combine the chicken, fruit, celery and onion. In a small bowl, combine the sour cream, mayonnaise, orange juice concentrate, sugar and celery salt. Add enough water to achieve drizzling consistency. Place lettuce on plates; top with chicken mixture. Drizzle with dressing; sprinkle with almonds. Serve immediately. Yield: 6 servings.

Nutritional Analysis: One serving (1-1/3 cups) equals 236 calories, 7 g fat (2 g saturated fat), 46 mg cholesterol, 184 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 fruit.

Originally published as Fruity Chicken Salad in Light & Tasty June/July 2001, p37

Broccoli's Better

“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.