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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Light Chicken Salad Recipe

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This recipe for Light Chicken Salad is from The Tops Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup chopped pecans
4 cups chopped cooked chicken breasts
2 cups seedless red and green grapes, halved
2 celery ribs, chopped
1 (11oz) mandarin oranges, drained
1 cup chopped fresh pineapple or 1(8oz) can pineapple tidbits, drained
Orange-raspberry vinaigrette

1. Preheat oven to 350 degrees and bake pecans in a single layer in shallow pan for 6 to 7 minutes, stirring halfway through
2. Toss together chicken and next 5 ingredients in large bowl. Add vinagrette and toss to coat. Sprinle with pecans.

Orange-Raspberry vinaigrette
1/2 cup orange marmalade
1/4 cup white balsamic-raspberry blush vinegar
1 jalapeno pepper, seeded and minced
2 Tbsp. chopped fresh cilantro
2 Tbsp. olive oil
Stir together all ingredients
Directions:
Directions:
See above

 

 

 

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