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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
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 40-50 servings

Ingredients

  • 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

372 calories: 1 each, 23g fat (3g saturated fat), 56mg cholesterol, 296mg sodium, 22g carbohydrate (9g sugars, 2g fiber), 19g protein .

Directions

  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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Mspoppy
Reviewed Mar. 10, 2011

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

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