Summer Chicken & Fruit Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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An easy and refreshing chicken salad for lunch or a light supper on a hot summer's day. A totally no cook meal if you use left over chicken breasts. Please note: Oceanspray no longer makes their Cranberry Orange relish. I now use a 1/2 to 1 can of whole cranberry sauce and the grated zest of 1 (medium-large) orange mixed into the yogurt for the dressing. Please adjust the amount of cranberry sauce and orange zest to your taste. Ingredients:
2 lbs boneless skinless chicken breasts, cooked, cubed and chilled |
3 cups fresh pineapple, cut into chunks, chilled and drained (or 1 large can of chilled pineapple chunks-well drained) |
3 large ripe peaches, chopped into chunks and chilled |
2 -4 cups seedless grapes, cut into halves |
1/2-1 cup flaked or shredded unsweetened coconut (optional) |
1 cup chopped walnuts or 1 cup almonds or 1 cup pecans |
1 (8 ounce) container chilled cranberry-orange relish (or sauce, to taste) |
1 (8 ounce) container cold vanilla yogurt |
8 -12 crisp chilled lettuce leaves, washed and dried |
Directions:
1. In a small bowl, mix cranberry-orange relish and yogurt together.
2. In a large bowl, mix cubed chicken, all fruits, coconut and nuts together.
3. Pour cran-orange/yogurt mixture over all.
4. Gently toss to mix well.
5. Spoon onto a bed of chilled, crisp lettuce leaves.
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