Carol's Chicken Fruit Salad

Total Time
10 mins
0 mins

I found this recipe in a church cookbook and it was submitted by C. Laird. It is a refreshing change of pace for chicken salad. The preparation time does not include cooking the chicken, as so often I use leftover cooked chicken for this meal.

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  1. Cut cooked chicken into good sized chunks.
  2. Drain pineapple, reserving juice.
  3. Chop apple into chunks and dip in pineapple juice to keep them from browning.
  4. Combine chicken, pineapple, apple, grapes and mayonaisse.
  5. Mix well.
  6. Cover and chill 2 hours before serving.
  7. Serve over romaine lettuce leaves.
  8. Top with some of the cashews.