Fruited Chicken Salad Recipe

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Grapes, mandarin oranges and pineapple chunks add fruity goodness and color to this hearty main-dish salad. It's perfect for a large luncheon.—Marion L. Baker, Sun Lakes, Arizona
TOTAL TIME: Prep: 30 min. + chilling
MAKES:40-50 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 40-50 servings


  • 2 cans (20 ounces each) pineapple chunks
  • 20 cups cubed cooked chicken
  • 12 cups cooked rice
  • 8 cups green grape halves
  • 4 cups sliced celery
  • 4 cans (15 ounces each) mandarin oranges, drained
  • 4 cans (8 ounces each) sliced water chestnuts, drained and halved
  • 4 cups Miracle Whip
  • 7 tablespoons thawed orange juice concentrate
  • 1 to 2 tablespoons salt
  • 1 teaspoon pepper
  • 4 cups slivered almonds, toasted

Nutritional Facts

1 serving (1 each) equals 372 calories, 23 g fat (3 g saturated fat), 56 mg cholesterol, 296 mg sodium, 22 g carbohydrate, 2 g fiber, 19 g protein.


  1. Drain the pineapple, reserving 2 tablespoons juice. Combine pineapple and the next six ingredients. Combine the Miracle Whip, concentrate, salt, pepper and reserved pineapple juice until smooth; toss with chicken mixture.
  2. Chill for several hours or overnight. Add almonds just before serving. Yield: 40-50 servings.
Originally published as Fruited Chicken Salad in Taste of Home April/May 1996, p54

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Mar. 10, 2011

"Great refreshing salad. 30 ladies loved it. Can't get better than that"

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