Fruity Chicken Salad Recipe

Fruity Chicken Salad Recipe photo by Taste of Home

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This quick and easy dish features a nice combination of flavors, textures and colors. The recipe is adequate for two, but if you'd like to serve it as a luncheon entree, simply double or triple the ingredients. -Eleanor Loughlin, Southport, North Carolina

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Fruity Chicken Salad Recipe

Prep/Total Time: 15 min.

Yield: 2-3 Servings

15 15

Ingredients

1 medium ripe California Avocado
1 tablespoon lemon juice, divided
2 cups coarsely chopped Boston lettuce
1-1/3 cups cubed cooked chicken
1 can (8 ounces) pineapple chunks, drained
1 small apple, cut into 3/4-inch chunks
1/4 cup chopped pecans
1/3 to 1/2 cup mayonnaise
Lettuce leaves

Directions

Peel avocado; cut in half lengthwise and remove pit. Slice half of the avocado; brush with half of the lemon juice. Chop the remaining avocado; toss with remaining lemon juice.
In a large bowl, gently combine the lettuce, chopped avocado, chicken, pineapple, apple, pecans and mayonnaise. Serve on lettuce-lined plates; top with sliced avocado. Yield: 2-3 servings.

Nutritional Facts 1 serving equals 520 calories, 41 g fat (6 g saturated fat), 64 mg cholesterol, 199 mg sodium, 19 g carbohydrate, 5 g fiber, 21 g protein.

Originally published as Fruity Chicken Salad in Reminisce March/April 2003, p50