Fruity Chicken Salad
Bursting with vibrant flavors and wholesome ingredients, this Fruity Chicken Salad is a delightful fusion of savory and sweet that’s perfect for any occasion. Tender bites of cooked chicken breast are paired with crisp apples, juicy red grapes, and tangy pineapple chunks, while thinly sliced celery adds a satisfying crunch. A creamy dressing made from a blend of Greek yogurt, mayonnaise, honey, and a splash of lemon juice brings it all together with a light and tangy finish. Optional chopped pecans add an irresistible nutty crunch, making this salad a versatile dish that can be served as a light lunch, a refreshing side, or a crowd-pleasing picnic favorite. Quick to prepare in just 15 minutes, this no-cook recipe is as easy as it is delicious—perfect for busy days and healthy eating!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast
- 1 cup Red grapes
- 1 medium Apple (crisp, sweet variety)
- 2 medium Celery stalks
- 0.5 cup Pineapple chunks
- 0.5 cup Greek yogurt (plain, non-fat)
- 0.25 cup Mayonnaise
- 1 tablespoon Honey
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Chopped pecans (optional)
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Dice the cooked chicken breast into bite-sized pieces and place them in a large mixing bowl.
Halve the red grapes and add them to the bowl with the chicken.
Core and dice the apple into small pieces, leaving the skin on for added texture and color, and add it to the bowl.
Thinly slice the celery stalks and combine them with the other ingredients in the bowl.
Add the pineapple chunks to the bowl and gently toss everything together to mix evenly.
In a smaller bowl, whisk together the Greek yogurt, mayonnaise, honey, lemon juice, salt, and black pepper until smooth.
Pour the dressing over the chicken and fruit mixture. Fold gently with a spatula to ensure everything is evenly coated with the dressing.
If using, add the chopped pecans for crunch and mix lightly.
Taste and adjust the seasoning with additional salt or pepper, if necessary.
Transfer the salad to a serving dish or individual plates and garnish with fresh parsley, if desired.
Serve immediately or chill in the refrigerator for 30 minutes for a colder, more refreshing salad.
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 1702 mg | 74% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 73.6 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1122 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
