Chicken Fruit Salad recipe

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Ingredients

½ cup orzo pasta
½ cup light mayonnaise (such as Light Miracle Whip®)
2 tablespoons Dijon mustard
2 tablespoons light sour cream
½ cup orange juice
½ teaspoon curry powder
salt and ground black pepper to taste
1 (20 ounce) can pineapple tidbits, drained
2 cups cubed cooked chicken
2 stalks celery, diced
1 Fuji apple, cored and diced
1 cup seedless green grapes, halved
6 small green onions, minced
1 (11 ounce) can mandarin oranges, drained
2 tablespoons shelled salted pumpkin seeds, or to taste

Nutrition Info

538.8 calories
carbohydrate: 69.8 g
cholesterol: 65.9 mg
fat: 18.9 g
fiber: 4.5 g
protein: 26.1 g
saturatedFat: 4.2 g
servingSize: -
sodium: 500.7 mg
sugar: 43.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl, refrigerate until chilled.

  2. Whisk mayonnaise, Dijon mustard, sour cream, orange juice, curry powder, salt, and pepper together in a bowl until dressing is smooth, cover with plastic wrap and refrigerate until chilled, at least 30 minutes.

  3. Mix pineapple, chicken, celery, apple, grapes, and green onions together in a bowl. Stir orzo and dressing into pineapple mixture. Gently fold oranges into salad and top with pumpkin seeds.

Recipe Yield

4 servings

Recipe Note

Light summer meal. Serve with crusty roll and a tall glass of cold mint cherry limeade. Lovely refreshing weeknight meal. Also can be prepared up to 2 days ahead for those busy nights.

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