Summer Chicken & Fruit Salad

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.

• Ready In: 20 mins
• Serves: 4-6

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.