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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 7 |
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This refreshing medley of fruit and chicken is just right for a special spring brunch or luncheon. The colorful combo is a great change of pace from the usual salad, writes Angie Dierikx of Andalusia, Illinois. Ingredients:
4 cups cubed cooked chicken breast |
1 can (20 ounces) unsweetened pineapple tidbits |
1 can (11 ounces) mandarin oranges, drained |
1 cup chopped celery |
6 green onions, chopped |
1/2 cup chopped green pepper |
2/3 cup mayonnaise |
7-1/2 teaspoons brown mustard |
1 tablespoon brown sugar |
1/2 teaspoon minced garlic |
Directions:
1. In a large bowl, gently combine the chicken, pineapple, oranges, celery, onions and green pepper. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat. Yield: 7 servings.
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