Fruity Chicken Salad recipe

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Ingredients

1 (2 1/2 pound) fryer chicken or equivalent pieces
½ cup creamy salad dressing (such as Miracle Whip®)
2 tablespoons white sugar, or to taste
¼ cup raisins
1 ripe mango, peeled and diced

Nutrition Info

492.7 calories
carbohydrate: 15 g
cholesterol: 73.6 mg
fat: 40.5 g
fiber: 0.6 g
protein: 16.4 g
saturatedFat: 10.5 g
servingSize: -
sodium: 227.2 mg
sugar: 10.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Put the chicken in a large pot with enough water to cover. Bring to a boil, reduce heat to medium. Allow the chicken to simmer until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken to a cutting board. Use a pair of forks to remove and shred the meat from the chicken. Discard the remains. Place shredded chicken in a single layer on a plate and allow to cool completely in refrigerator, about 15 minutes.

  2. Stir together the salad dressing and sugar in a large bowl. Stir the chicken and raisins into the salad dressing. Add the mango and gently fold into the mixture. Refrigerate overnight or 8 hours before serving.

Recipe Yield

6 servings

Recipe Note

This chicken salad can be made with many different variations of fruit. It is also a hit as a dip when served with Town House crackers! Also try currants in place of the raisins.

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