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Tropical Fruit Medley Recipe

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You'll especially appreciate this salad in winter when fresh fruit isn't readily available. Serving a smaller crowd? No problem! The recipe can easily be cut in half.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 20 servings

Ingredients

  • 8 cups cubed cooked chicken
  • 3 cups sliced celery
  • 1 can (16 ounces) apricot halves, drained and chopped
  • 2 cans (16 ounces each) chunky mixed fruit, drained
  • 3 cups mayonnaise
  • 1/2 cup French salad dressing
  • 3 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon curry powder
  • 1 cup chopped pecans, toasted

Nutritional Facts

1 serving (1 cup) equals 455 calories, 37 g fat (6 g saturated fat), 62 mg cholesterol, 332 mg sodium, 12 g carbohydrate, 2 g fiber, 17 g protein.

Directions

  1. In a large bowl, combine chicken, celery and fruit. Combine mayonnaise, salad dressing, vinegar, honey and curry powder. Pour over chicken mixture; toss to coat. Cover and chill until ready to serve. Sprinkle with pecans. Yield: 20 servings.
Originally published as Tropical Fruit Medley in Country Chicken Cookbook 1995, p10

Nutritional Facts

1 serving (1 cup) equals 455 calories, 37 g fat (6 g saturated fat), 62 mg cholesterol, 332 mg sodium, 12 g carbohydrate, 2 g fiber, 17 g protein.

Light-Bodied White Wine

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

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