Chicken Salad With Fruit Recipe
Prep Time: 1 Hour
Cook Time: 24 Hours (Including Refrigeration Time)
Total Time: 25 Hours
Recipe Category: One Dish Meal
Servings: 16
Description:
This Chicken Salad With Fruit recipe is the perfect dish for summer gatherings, brunches, or large group meals. The delicious combination of tender chicken, vibrant tropical fruits, and a creamy dressing makes it a refreshing and satisfying dish. The sweetness of pineapple and grapes pairs wonderfully with the savory chicken and crunchy water chestnuts, creating a delightful contrast in each bite. Refrigerated overnight for optimal flavor, this salad is easy to prepare and guaranteed to impress. Ideal for potlucks, picnics, or as a meal prep option, it’s versatile and always a crowd-pleaser.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken Breasts | 7 pieces (boneless, skinless) |
| Butter | 1/2 cup |
| Salt | To taste |
| Pepper | To taste |
| Celery (chopped) | 3 stalks |
| Sliced Water Chestnuts | 2 cans (small) |
| Seedless Grapes (halved) | 3 cups |
| Pineapple Tidbits (canned or fresh) | 1 can (drained) |
| Mayonnaise | 3/4 cup |
| Curry Powder | 1/2 tsp |
| Soy Sauce | 3 tbsp |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 674.4 kcal |
| Fat | 39.1 g |
| Saturated Fat | 11.2 g |
| Cholesterol | 153.8 mg |
| Sodium | 699.4 mg |
| Carbohydrates | 38.3 g |
| Fiber | 3 g |
| Sugar | 21.3 g |
| Protein | 43.7 g |
Instructions:
-
Prepare the Chicken:
- Preheat your oven to 350°F (175°C).
- Place the chicken breasts in a large, oblong pan, ensuring they are spaced evenly for even cooking.
- Brush the chicken with melted butter and season with salt and pepper to taste.
-
Bake the Chicken:
- Cover the pan with foil to retain moisture during baking.
- Bake the chicken in the preheated oven for about 1 hour, or until the chicken is cooked through and juices run clear when pierced with a fork.
-
Prepare the Fruits and Vegetables:
- While the chicken is baking, prepare the fruits and vegetables for the salad.
- Slice the grapes in half and chop the celery into small pieces.
- Drain the pineapple tidbits if using canned, and set aside.
-
Make the Dressing:
- In a separate bowl, mix together the mayonnaise, curry powder, and soy sauce. Stir until smooth and well-combined.
- Taste the dressing and adjust seasoning if necessary, adding more curry powder or soy sauce to suit your preference.
-
Combine the Salad:
- Once the chicken is cooked, remove it from the oven and let it cool.
- Cut the chicken into small, bite-sized pieces, ensuring there are no large chunks.
- In a large mixing bowl, combine the chopped chicken, chopped celery, grapes, pineapple, and sliced water chestnuts.
- Pour the dressing over the ingredients and gently toss to coat everything evenly.
-
Refrigerate and Serve:
- Cover the salad with plastic wrap or a lid and refrigerate it overnight to allow the flavors to meld and develop.
- Just before serving, sprinkle the salad with sliced nuts (if desired) for added crunch and texture.
- Serve this refreshing chicken salad with slices of fresh bread for a complete meal.
Tips & Variations:
- For extra flavor: You can add chopped fresh herbs like parsley or cilantro to the salad for an added burst of freshness.
- Nuts: If you prefer a nutty crunch, add chopped walnuts, pecans, or almonds to the salad before serving.
- Dressing: If you want a lighter dressing, substitute the mayonnaise with Greek yogurt or a mix of half mayo and half sour cream.
This Chicken Salad With Fruit is a versatile, satisfying dish that balances savory, sweet, and crunchy elements beautifully. Perfect for gatherings or a tasty, make-ahead lunch, it’s sure to be a hit at your next event!
