Fruity Chicken Salad for Two Recipe

Fruity Chicken Salad for Two Recipe
Fruity Chicken Salad for Two Recipe photo by Taste of Home
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Fruity Chicken Salad for Two Recipe

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This quick and easy dish features a nice combination of flavors, textures and colors. The recipe is adequate for two, but if you'd like to serve it as a luncheon entree, simply double or triple the ingredients. -Eleanor Loughlin, Southport, North Carolina
MAKES:
2-3 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2-3 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 medium ripe avocado
  • 1 tablespoon lemon juice, divided
  • 2 cups coarsely chopped Boston lettuce
  • 1-1/3 cups cubed cooked chicken
  • 1 can (8 ounces) pineapple chunks, drained
  • 1 small apple, cut into 3/4-inch chunks
  • 1/4 cup chopped pecans
  • 1/3 to 1/2 cup mayonnaise
  • Lettuce leaves

Directions

Peel avocado; cut in half lengthwise and remove pit. Slice half of the avocado; brush with half of the lemon juice. Chop the remaining avocado; toss with remaining lemon juice.
In a large bowl, gently combine the lettuce, chopped avocado, chicken, pineapple, apple, pecans and mayonnaise. Serve on lettuce-lined plates; top with sliced avocado. Yield: 2-3 servings.
Originally published as Fruity Chicken Salad in Reminisce March/April 2003, p50

Nutritional Facts

1 each: 520 calories, 41g fat (6g saturated fat), 64mg cholesterol, 199mg sodium, 19g carbohydrate (12g sugars, 5g fiber), 21g protein.

  • 1 medium ripe avocado
  • 1 tablespoon lemon juice, divided
  • 2 cups coarsely chopped Boston lettuce
  • 1-1/3 cups cubed cooked chicken
  • 1 can (8 ounces) pineapple chunks, drained
  • 1 small apple, cut into 3/4-inch chunks
  • 1/4 cup chopped pecans
  • 1/3 to 1/2 cup mayonnaise
  • Lettuce leaves
  1. Peel avocado; cut in half lengthwise and remove pit. Slice half of the avocado; brush with half of the lemon juice. Chop the remaining avocado; toss with remaining lemon juice.
  2. In a large bowl, gently combine the lettuce, chopped avocado, chicken, pineapple, apple, pecans and mayonnaise. Serve on lettuce-lined plates; top with sliced avocado. Yield: 2-3 servings.
Originally published as Fruity Chicken Salad in Reminisce March/April 2003, p50

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