3 April, 2022
Summer Chicken Salad II
Summer Chicken Salad II
Ingredients
- 1 ½ ea. lbs. boneless, skinless chicken breasts, cubed and cooked
- 1 ea. 8 ¼ oz. can of mandarin oranges, drained
- ½ ea. cup red or green seedless grapes, sliced in half
- 1 ea. 8 oz. pineapple tidbits, drained
- ½ ea. cup toasted chopped walnuts
- 1 ea. tbsp. granulated sugar
- ½ ea. tsp. Poppy seeds
- 1 ea. cup mayonnaise
- 1 ea. tbs. olive oil
Instructions
- Preheat oven to 350 degrees
- Place chopped walnuts in a single layer on a baking sheet covered with parchment paper and bake for 5-7 minutes until lightly browned and toasted.
- In a small bowl, whisk together sugar, mayonnaise, and poppy seeds. Cover and refrigerate.
- Cut boneless, skinless chicken breasts into small cubes.
- Heat 1 ea. Tbsp of olive oil in a skillet over medium high heat.
- Saute chicken cubes for approximately 8 minutes until cooked thoroughly through. Drain off juices and set aside to cool.
- In a large bowl, combine cooked chicken, walnuts, mandarin oranges, grapes, and pineapple.
- Add dressing and stir well to combine.
- Serve with crackers, chips, wraps, or pita pockets.
Category
Poultry
Salads
Side Dishes