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Tangy Fruit Chicken Salad

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.
  • Makes
    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


  • 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.
Nutrition Facts
1-1/3 cups: 236 calories, 7g fat (2g saturated fat), 46mg cholesterol, 184mg sodium, 26g carbohydrate (0 sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 fruit.

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