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Fruity Chicken Salad

Fruity Chicken Salad

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Shannon D

This chicken salad can be made with many different variations of fruit. It is also a hit as a dip when served with Town House crackers! Also try currants in place of the raisins.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 40.5 g
  • 62%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Put the chicken in a large pot with enough water to cover. Bring to a boil; reduce heat to medium. Allow the chicken to simmer until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken to a cutting board. Use a pair of forks to remove and shred the meat from the chicken. Discard the remains. Place shredded chicken in a single layer on a plate and allow to cool completely in refrigerator, about 15 minutes.
  2. Stir together the salad dressing and sugar in a large bowl. Stir the chicken and raisins into the salad dressing. Add the mango and gently fold into the mixture. Refrigerate overnight or 8 hours before serving.
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Reviews

Shannon D
7
12/17/2011

This is very good without the mango, too. I often make it with just the raisins as the fruit.

giovanni banda
7
5/15/2009

FFVVH

rideyerbike
5
5/12/2012

Absolutely delicious! I used what I had on hand-substituted the sugar and raisins for cranberry sauce. Also used frozen chunks of mango-you can get it from Sams club reasonably.