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Fruited Chicken Tossed Salad Recipe
Fruited Chicken Tossed Salad Recipe photo by Taste of Home

Fruited Chicken Tossed Salad Recipe

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Almonds add crunch to this refreshing salad from Dennis Vitale of New Preston, Connecticut. A homemade citrus dressing complements chicken, peach, and apricot sliced tossed with lettuce and spinach.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 2 cups torn iceberg lettuce
  • 1-1/2 cups torn spinach
  • 1 cup julienned cooked chicken
  • 1 medium peach, sliced
  • 1 medium apricot, sliced
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup orange juice
  • 4-1/2 teaspoons olive oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon dried tarragon
  • 2 drops hot pepper sauce
  • Salt and pepper to taste


  1. In a large salad bowl, combine the lettuce, spinach, chicken, peach, apricot and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and gently toss to coat. Yield: 2 servings.
Originally published as Fruited Chicken Tossed Salad in Quick Cooking July/August 2004, p12

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Reviewed Feb. 14, 2012

"I can't give a complete review of this recipe because I only used this recipe as a base to use ingredients that I had on hand. I mixed together iceberg lettuce, spinach, cubed cooked chicken, sliced celery, yellow pepper and onion, dried cranberries and toasted pecans. I tossed it all with the citrus dressing (only changed to use raspberry vinegar instead of cider). It was very good and refreshing, though it seemed to be missing something...maybe some sort of crumbled cheese. Also I only used the amounts of the ingredients listed for the dressing and tossed it with at least double the amount of lettuce and chicken called for and that was plenty of dressing."

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