College Student's Brilliant Doctored Chicken Fruit Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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The original version for this yummy fruity chicken salad recipe came from a college student who entered the Pillsbury Bakeoff on a whim, and managed to get picked as one of the 100 contestants. This recipe doctors up ordinary chicken salad. I made his recipe tonight for a light supper, and made quite a few changes, although it is still heavily based on his excellent recipe. For the granola, he used two granola bars (Nature Valley brand) and bashed them with a rolling pin to crush them inside their packages, which is what I did too, although you can also just use any loose granola you happen to prefer. Ingredients:
1/4 cup canned diced pineapple tidbits, drained |
1/4 cup canned mandarin orange segments, drained |
1/4 cup seedless grapes, quartered |
1/4 cup diced apple (i used red delicious) |
1/2 cup miracle whip or 1/2 cup mayonnaise |
1 tablespoon brown sugar substitute or 1 tablespoon brown sugar |
3/4-1 cup granola cereal (he used 2 roasted almond granola bars and crushed them inside the packages) |
2 cups prepared plain chicken salad, from the deli |
croissant, to serve |
lettuce leaf, to serve |
Directions:
1. Combine all the drained fruits together with mayo and brown sugar Splenda in a mixing bowl.
2. Add the prepared deli chicken salad and granola, stirring to combine.
3. Cover and chill until ready to serve.
4. Serve on large croissants with some lettuce.
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