Chicken And Fruit Tossed Salad Recipes

CHICKEN AND FRUIT SALAD WITH POPPYSEED DRESSING RECIPE

Steps:

• In a large bowl, mix salad.
• In a medium sized bowl, add all dressing ingredients and whisk well to combine.
• Toss salad in dressing just as you are ready to serve.
• Enjoy!

CHICKEN FRUIT SALAD

Steps:

• In a large bowl, combine the first 11 ingredients. In a small bowl, whisk the mayonnaise, orange juice, sugar, ginger and pepper; pour over salad and toss to coat. Serve on a bed of lettuce.

CHICKEN TOSSED SALAD

Steps:

• In a large salad bowl, combine the romaine, spinach and onions. Add the bacon, oranges, chicken, mozzarella cheese and almonds; toss gently. Drizzle with dressing; sprinkle with Parmesan cheese if desired.

FRUITY CHICKEN TOSSED SALAD

Steps:

• In a large bowl, combine the salad greens, chicken, oranges and grapes. Drizzle with dressing and toss to coat.

CHICKEN AND FRUIT TOSSED SALAD

Steps:

• Place salad mix, chicken, dried fruits and celery in large bowl.

CHICKEN FRUIT SALAD

Steps:

• Combine first 4 ingredients in a large bowl.
• Mix together mayo, lemon juice, and sugar.
• Pour over chicken.
• Toss with mixed salad greens.

CHICKEN AND FRUIT TOSSED SALAD

Steps:

• 1. Place salad mix, chicken, dried fruits and celery in large bowl.2. Pour dressing over mixture toss lightly to coat.wing it!Although any assortment of greens will taste great in this salad, the slightly bitter tang of an Italian-style mix with romaine and radicchio is especially nice with the chicken, dried fruit and subtly sweet French dressing.1 SERVING: Calories 230 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 50mg Sodium 490mg Carbohydrate 30g (Dietary Fiber 3g) Protein 18g * % DAILY VALUE: Vitamin A 38% Vitamin C 22% Calcium 4% Iron 12% * DIET EXCHANGES: 1 Other Carbohydrate, 1/2 Fruit, 2 Vegetable, 2 Very Lean Meat, 1 Fat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRILLED CHICKEN AND FRUIT SALAD

Steps:

• To make the chicken and salad: In a small bowl, add the marmalade, soy sauce, lemon juice, and fresh ginger; stir to combine; remove 1/4 cup marmalade mixture and refrigerate.
• Put chicken breast halves in a large heavy-duty plastic zip-lock bag; add in the remaining marmalade mixture; seal bag; shake around to coat; chill 8 hours, turning occasionally.
• Cut pineapple into spears.
• Peel jicama and cut into 1/2-inch slices.
• Put the pineapple and jicama in a large heavy-duty plastic zip-lock bag; add in the reserved marmalade mixture; seal and shake around to coat; chill in the refrigerator for 8 hours.
• Make the vinaigrette: Add all vinaigrette ingredients to a small bowl; whisk to combine; set aside.
• Take chicken out of marinade bag and discard marinade.
• Drain pineapple mixture.
• On a well greased grill rack, grill chicken over medium-high heat 5-6 minutes on each side or until done.
• Grill pineapple and jicama 2-3 minutes on each side.
• Cut chicken, pineapple, and jicama into bite-sized pieces.
• Add chicken, pineapple, jicama, strawberry halves, and raspberries to a large bowl; add orange-raspberry vinaigrette and toss gently.
• Serve salad over lettuce leaves.

GREEK TOSSED PASTA SALAD

Steps:

• Make pasta as directed on box.
• In large bowl, stir together seasoning mix, water and oil. Stir in pasta and remaining ingredients except cheese. Sprinkle with cheese. Serve immediately, or refrigerate.