Summer Splash Chicken Salad Recipe

Summer Splash Chicken Salad Recipe
Summer Splash Chicken Salad Recipe photo by Taste of Home
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Summer Splash Chicken Salad Recipe

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When it’s too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh summer salad. —Barbara Spitzer, Lodi, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup plain yogurt
  • 4-1/2 teaspoons brown sugar
  • 1/2 teaspoon grated lime peel
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 2 cups cubed cooked chicken breast
  • 1 cup green grapes, halved
  • 1 cup chopped peeled mango
  • 1 cup chopped seedless watermelon
  • 4 cups torn Bibb or Boston lettuce
  • 1/4 cup chopped pistachios, toasted

Directions

In a bowl, mix the first five ingredients until blended. Add chicken, grapes, mango and watermelon; toss gently to combine.
Divide lettuce among four plates; top with chicken mixture. Sprinkle with pistachios. Yield: 4 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Summer Splash Chicken Salad in Simple & Delicious June/July 2015

Nutritional Facts

1 cup chicken mixture with 1 cup lettuce and 1 tablespoon pistachios: 262 calories, 7g fat (2g saturated fat), 58mg cholesterol, 249mg sodium, 27g carbohydrate (22g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit, 1 fat, 1/2 starch.

  • 1/2 cup plain yogurt
  • 4-1/2 teaspoons brown sugar
  • 1/2 teaspoon grated lime peel
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 2 cups cubed cooked chicken breast
  • 1 cup green grapes, halved
  • 1 cup chopped peeled mango
  • 1 cup chopped seedless watermelon
  • 4 cups torn Bibb or Boston lettuce
  • 1/4 cup chopped pistachios, toasted
  1. In a bowl, mix the first five ingredients until blended. Add chicken, grapes, mango and watermelon; toss gently to combine.
  2. Divide lettuce among four plates; top with chicken mixture. Sprinkle with pistachios. Yield: 4 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Summer Splash Chicken Salad in Simple & Delicious June/July 2015

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