1/1 Photo of Chicken Salad With Fruit and Toasted Pecans
This recipe is from Raising the Salad Bar, a book I recieved with the Cook Book Swap.For a luncheon or a buffet serve salad in "cups"of Boston lettuce leaves.
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Units: US | Metric
- 3 cups cooked diced chicken
- 1 crisp apple
- 1 firm but ripe pear
- lemon juice
- 1 cup red seedless grapes, halved
- 2 tablespoons chopped chives or 2 tablespoons parsley
- 1 cup toasted pecans, chopped
Orange-Poppy Seed Dressing
- 1Core and dice the apple and pear. Sprinkle the fruit with 1 or 2 teaspoons of fresh lemon juice to keep it from discoloring. In a large bowl, combine the diced chicken, apple, pear, grapes and chives.
- 2To make the dressing, in a small bowl, whisk together all of the dressing ingredients.
- 3Just before serving, add all of the dressing to the chicken salad and toss well to combine. Adjust seasonings, adding additional salt if necessary. Top with the toasted pecans.
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Nutritional Facts for Chicken Salad With Fruit and Toasted Pecans
Serving Size: 1 (219 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 366.2
- Calories from Fat 245
- Total Fat 27.3 g
- Saturated Fat 2.7 g
- Cholesterol 5.0 mg
- Sodium 359.5 mg
- Total Carbohydrate 32.5 g
- Dietary Fiber 5.3 g
- Sugars 21.4 g
- Protein 3.7 g
The following items or measurements are not included: