Chicken Fruit Salad Recipe

5 3 2
Chicken Fruit Salad Recipe
Chicken Fruit Salad Recipe photo by Taste of Home
Publisher Photo

Chicken Fruit Salad Recipe

Read Reviews
5 3 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep/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.
Originally published as Chicken Fruit Salad in Taste of Home August/September 1998 , p45

Nutritional Facts

1 cup: 207 calories, 5g fat (0 saturated fat), 21mg cholesterol, 157mg sodium, 34g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 fruit.

  • 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
  1. 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.
Originally published as Chicken Fruit Salad in Taste of Home August/September 1998 , p45

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Reviews forChicken Fruit Salad

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MY REVIEW
Anniemae418 User ID: 4811974 56940
Reviewed Jun. 12, 2010

"I've made this twice already and it's delicious. My husband and I ate the entire first batch in one day. My kids don't like it but it's probably because of the dressing and the nuts. I would recommend it anyway!! Dressing is good with Miracle Whip Light instead of mayo (less fat)."

MY REVIEW
Tnkaydee User ID: 3351020 47382
Reviewed Jun. 23, 2009

"Elizabeth, I haven't tried peaches that sounds good. I normally put grapes in the chicken salad to give it some sweetness. One time I was in the mood for chicken salad and didn't want to make a store run so I used mandarine oranges. They were good and I used a little of the juice also."

MY REVIEW
sirsingsalot User ID: 4237956 29447
Reviewed Jun. 23, 2009

"There is no fiber in this recipe? Are there other mistakes on the page as well? Otherwise, it looks great! I will try this one!"

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