Mixed Fruit Chicken Salad

(from Lucianolinda’s recipe box)

Source: Southern Living -May 2012

Categories: Salads- Salad Dressings- Slaw

Ingredients

  • 1/4 cup chopped pecans
  • 4 cups chopped cooked chicken breasts
  • 2 cups seedless red and green grapes, halved
  • 2 celery ribs, chopped
  • 1 (11 oz.) can mandarin oranges, drained
  • 1 cup chopped fresh pineapple
  • 1/4 tsp. salt
  • Orange Raspberry Vinaigrette:
  • 1/2 cup orange marmalade
  • 1/4 cup white balsamic-raspberry blush vinegar
  • 1 medium-size jalapeno pepper, seeded and minced
  • 2 Tbsp. chopped fresh cilantro
  • 2 Tbsp. olive oil

Directions

  1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 6 to 7 minutes or until toasted and fragrant, stirring halfway through.
  2. Toss together chicken and next 5 ingredients in a large bowl. Add vinaigrette; toss to coat. Sprinkle with pecans, and serve immediately.

  3. makes 7 1/2 cups

  4. For Orange-Raspberry Vinaigrette

  5. Stir together all ingredients.

  6. makes 1 cup

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