Chicken-Fruit Salad
Yield
6 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
chicken
cooked |
|
| ¾ | cup |
celery
chopped |
|
| ¾ | cup |
grapes, seedless
|
|
| 20 | ounces |
pineapple chunks
|
|
| 11 | ounces |
mandarin oranges
|
|
| ¼ | cup |
pecans
chopped |
|
| ¼ | cup |
salad dressing
|
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
chicken
cooked |
|
| 177 | ml |
celery
chopped |
|
| 177 | ml |
grapes, seedless
|
|
| 578 | ml/g |
pineapple chunks
|
|
| 317.9 | ml/g |
mandarin oranges
|
|
| 59 | ml |
pecans
chopped |
|
| 59 | ml |
salad dressing
|
|
| 0.6 | ml |
salt
|
|
Directions
Toss chicken, celery, grapes, pineapple, oranges, and 3 tablespoons of the pecans together lightly.
Gently mix salad dressing and salt with chicken mixture.
Chill.
Serve on lettuce leaves.
