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This refreshing medley of fruit and chicken is just right for a special spring brunch or luncheon. "The colorful combo is a great change of pace from the usual salad," writes Angie Dierikx of Andalusia, Illinois.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 358 calories, 19 g fat (3 g saturated fat), 69 mg cholesterol, 262 mg sodium, 22 g carbohydrate, 2 g fiber, 24 g protein.
Originally published as Luncheon Chicken Salad in Quick Cooking March/April 2005, p48
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Reviewed on May. 10, 2011 by lisalc98
I followed the recipe exactly except I added a chopped apple to it. Great served on lettuce, even my toddler ate it!
Reviewed on Jan. 24, 2011 by warnockgurliez
I have made this salad many times. It is one of my families favorites!
Reviewed on Sep. 26, 2010 by kscheich
What is the correct amount of mustard?
Reviewed on Apr. 11, 2008 by sheila ropp
Re: I buy rotissarie chicken whole, bone the meat and save the meat for chicken salad recipes. Saves a lot of time.Sheila-OK
Re: I buy rotissarie chicken whole, bone the meat and save the meat for chicken salad recipes. Saves a lot of time.
Sheila-OK
Re: leave out the fruit and it's great on a sandwhich.Sheila-LK
Re: leave out the fruit and it's great on a sandwhich.
Sheila-LK
Reviewed on Apr. 04, 2008 by joygal522
thanks. Also, someone had a question abt the amount of mustard? it does sound like an awful lot.
Reviewed on Mar. 28, 2008 by naskarwoman
I was wondering the same thing!pam-tx
I was wondering the same thing!
pam-tx
Reviewed on Mar. 25, 2008 by jposey6387
Reviewed on Mar. 24, 2008 by Margielou_wa
7 and 1/2 teaspoons of mustard sounds like a lot to me. Is that accurate?
Reviewed on Mar. 14, 2008 by vbriscoe
Not my recipe - but yes you would need to drain the pineapple also. Any time you are adding canned fruit of any kind, always drain unless you are specifically told not to do so.
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