I love the challenge of finding creative new ways to serve foods. So putting peaches in chicken salad seems only natural. My husband and I enjoy this hearty cool salad on hot summer evenings.—Elizabeth Waden, Timmonsville, South Carolina
Chicken Fruit Salad
Chicken Fruit Salad
Prep Time
15 min
Yield
12 servings
Ingredients
- 3 cups cooked elbow macaroni
- 3 cups cubed cooked chicken
- 2 cups cubed peeled fresh peaches
- 1 cup sliced celery
- 1 cup halved strawberries
- 1 can (11 ounces) mandarin oranges, drained
- 3/4 cup pineapple tidbits, drained
- 1 can (8 ounces) sliced water chestnuts, drained
- 1/2 cup chopped apple
- 1/2 cup golden raisins
- 1/2 cup chopped pecans
- 1 cup mayonnaise
- 1/4 cup orange juice
- 2 tablespoons sugar
- 1/2 teaspoon ground ginger
- 1/8 teaspoon pepper
- Shredded lettuce
Directions
- In a large bowl, combine the first 11 ingredients. In a small bowl, whisk the mayonnaise, orange juice, sugar, ginger and pepper; pour over salad and toss to coat. Serve on a bed of lettuce.
Nutrition Facts
1 cup: 207 calories, 5g fat (0 saturated fat), 21mg cholesterol, 157mg sodium, 34g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 fruit.
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