Fruity Chicken Salad
This light chicken salad goes great with iced tea and lemon muffins.
CHICKEN
2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
DRESSING
3/4 cup mayonnaise
1 tablespoon olive or vegetable oil
1 tablespoon orange juice
1 tablespoon white vinegar
1/2 teaspoon salt
TO COMPLETE SALAD
1 1/2 cups cooked white rice
1 can (20 ounces) pineapple chunks, drained (reserve 1/4 cup juice)
1 cup thinly sliced celery
1 cup halved seedless red grapes
Pour water into a medium sauté pan to a level about 1 1/2 inches deep. Bring the water to a boil over high heat.
Add the chicken (it should be covered by about 1/2 inch water) and reduce the heat to medium. Cover and cook for about 8 to 10 minutes or until just cooked through. Drain and discard the cooking liquid. Transfer the chicken to a plate. When it is cool enough to handle, cut into 1/2-inch pieces.
Whisk together the dressing ingredients in a large bowl.
Stir in the remaining salad ingredients, including the reserved pineapple juice, and the cooked chicken.
Cover and chill.
Serve this chicken salad with iced tea and lemon muffins.
Just before serving, toss in 1/2 cup slivered almonds or chopped walnuts to add flavor and crunch.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings6
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- PER SERVING
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Calories395
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Calories from Fat54%
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Total Fat26g
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Saturated Fat4g
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Total Carbohydrate28g
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Protein20g
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Sugars14g
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Cholesterol60mg
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Dietary Fiber1g
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Sodium415mg
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- DAILY VALUE
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Vitamin A3%
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Vitamin C16%
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Calcium4%
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Iron7%
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- DIETARY EXCHANGES
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Other Carbohydrates1
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Fat3.5
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Fruit1
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Lean Protein3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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