Back to Tangy Fruit Chicken Salad

Print Options


Card Sizes

Tangy Fruit Chicken Salad Recipe

Tangy Fruit Chicken Salad Recipe

When served with hot rolls or muffins, this tangy salad is a terrific alternative to the usual lunchtime fare. It is also a great way to use leftover chicken or turkey.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings


  • 2 cups cubed cooked chicken breast
  • 2 cups cubed cantaloupe
  • 2 cups cubed honeydew
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup green grapes
  • 1 cup halved fresh strawberries
  • 1/2 cup thinly sliced celery
  • 2 tablespoons finely chopped green onion
  • 1/4 cup reduced-fat sour cream
  • 3 tablespoons reduced-fat mayonnaise
  • 1 tablespoon orange juice concentrate
  • 1 tablespoon sugar
  • 1/4 teaspoon celery salt
  • 4 to 5 teaspoons water
  • Leaf lettuce
  • 1/4 cup sliced almonds, toasted


  • 1. In a large bowl, combine the chicken, fruit, celery and onion. In a small bowl, combine the sour cream, mayonnaise, orange juice concentrate, sugar and celery salt. Add enough water to achieve drizzling consistency. Place lettuce on plates; top with chicken mixture. Drizzle with dressing; sprinkle with almonds. Serve immediately. Yield: 6 servings.

Nutritional Facts

One serving (1-1/3 cups) equals 236 calories, 7 g fat (2 g saturated fat), 46 mg cholesterol, 184 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 fruit.