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Fruit & Nut Chicken Salad

5.0(7)

From The Gadsden Times (online edition) by Mary Lucille Jordan. Can be made with poached or roasted chicken or turkey. Dried cranberries can be substituted for the raisins -- diced celery can be substituted for the onions! Chill if desired, or serve immediately. -------- The salad pictured is made with raisins, both celery and green onions to fill the 1/3 cup measure, (not 1/3 cup of each), and about twice the amount of toasted almonds as called for in the recipe -- the almonds were so good I couldn't resist doubling the amount! It is a nice combination of flavors -- NOTE: salt and pepper can be added to taste.

by KerfuffleUponWincle·published 2008-09-04

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Lunch/Snacks

Servings

10 1/2 cup servings

Total time

2h 20m

prep 20 min

Calories / serving

175 kcal

Ingredients (9)

serves

3/4 cup raisins or 3/4 cup dried cranberriescranberry
1/3 cup apple juiceapple-juice
1/2 cup mayonnaisemayonnaise
1 tablespoon prepared mustardmustard
3 cups diced cooked chicken or 3 cups cooked turkeychicken
1/3 cup thinly sliced green onions (or both!) or 1/3 cup diced celery (or both!)
1/3 cup slivered almonds, toastedslivered-almonds
salt (to taste)salt
pepper (to taste)pepper

Instructions (5 steps)

01Combine dried fruit and apple juice in a small saucepan or microwave-safe bowl. Bring to a simmer and stir. Refrigerate 15 minutes.
02Mix mayonnaise and mustard in a medium bowl. Add chicken (or turkey), green onions (or celery) and toasted almonds. Mix well. Stir cooled fruit into chicken mixture. Add salt and pepper to taste. Chill if desired, or serve immediately.
03Serve over salad greens as a main dish salad, or in pita pockets or on multi-grain bread as a sandwich filling.

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Rich recipe — supports nutrition-aware planning.

Fruit &amp; Nut Chicken Salad

Fruit & Nut Chicken Salad