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Luncheon Chicken Salad

 Luncheon Chicken Salad
This refreshing medley of fruit and chicken is just right for a special spring brunch or luncheon. "The colorful combo is a great change of pace from the usual salad," writes Angie Dierikx of Andalusia, Illinois.
7 ServingsPrep/Total Time: 15 min.


  • 4 cups cubed cooked chicken breast
  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup chopped celery
  • 6 green onions, chopped
  • 1/2 cup chopped green pepper
  • 2/3 cup mayonnaise
  • 7-1/2 teaspoons brown mustard
  • 1 tablespoon brown sugar
  • 1/2 teaspoon minced garlic


  • In a large bowl, gently combine the chicken, pineapple, oranges,
  • celery, onions and green pepper. In a small bowl, combine the
  • remaining ingredients. Pour over salad and toss to coat. Yield: 7
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 358 calories, 19 g fat (3 g saturated fat), 69 mg cholesterol, 262 mg sodium, 22 g carbohydrate, 2 g fiber, 24 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.