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Luncheon Chicken Salad Recipe
Luncheon Chicken Salad Recipe photo by Taste of Home
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Luncheon Chicken Salad Recipe

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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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 7 servings

Ingredients

  • 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

Nutritional Facts

1 cup: 358 calories, 19g fat (3g saturated fat), 69mg cholesterol, 262mg sodium, 22g carbohydrate (19g sugars, 2g fiber), 24g protein .

Directions

  1. 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.
Originally published as Luncheon Chicken Salad in Quick Cooking March/April 2005, p48

Light-Bodied White Wine

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


Reviews for Luncheon Chicken Salad

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
andbldg 207187
Reviewed Oct. 6, 2012

"I quadrupled this recipe and made it for my dad's 90th birthday party lunch celebration. It was easy to make ahead and assemble at serving time. Compliments abounded!"

MY REVIEW
lisalc98 101479
Reviewed May. 10, 2011

"I followed the recipe exactly except I added a chopped apple to it. Great served on lettuce, even my toddler ate it!"

MY REVIEW
warnockgurliez 132299
Reviewed Jan. 24, 2011

"I have made this salad many times. It is one of my families favorites!"

MY REVIEW
kscheich 65157
Reviewed Sep. 26, 2010

"What is the correct amount of mustard?"

MY REVIEW
sheila ropp 65156
Reviewed Apr. 11, 2008

"Re: I buy rotissarie chicken whole, bone the meat and save the meat for chicken salad recipes. Saves a lot of time.

Sheila-OK"

MY REVIEW
sheila ropp 207186
Reviewed Apr. 11, 2008

"Re: leave out the fruit and it's great on a sandwhich.

Sheila-LK"

MY REVIEW
joygal522 149060
Reviewed Apr. 4, 2008

" "

MY REVIEW
naskarwoman 207185
Reviewed Mar. 28, 2008

"I was wondering the same thing!

pam-tx"

MY REVIEW
Margielou_wa 81483
Reviewed Mar. 24, 2008

"7 and 1/2 teaspoons of mustard sounds like a lot to me.  Is that accurate?"

MY REVIEW
vbriscoe 147020
Reviewed Mar. 14, 2008

"Not my recipe - but yes you would need to drain the pineapple also. Any time you are adding canned fruit of any kind, always drain unless you are specifically told not to do so."

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