Mixed fruit chicken salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
2 cup(s) seedless red & green grapes halved |
2 celery ribs chopped |
4 cup(s) chicken breasts cooked, chopped |
1/4 cup(s) pecans chopped |
11 oz can(s) mandarin oranges drained |
1 cup(s) pineapple tidbits or fresh drained |
1/4 teaspoon(s) salt |
Directions:
1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 6-7 minutes or til toasted and fragrant, stirring halfway thru.
2. Toss together chicken & the rest of the ingredients, except pecans in a large bowl. Add vinaigrette; toss to coat. Sprinkle with pecans, serve stat.
3. Orange-Raspberry Vinaigrette: 1/2 c. orange marmalade, 1/2 c. white balsamic-raspberry blush vinegar, 2 Tbsp chopped fresh cilantro, 2 Tbsp EVOO (17 cal)
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