Chicken ‘n’ fruit salad with creamy dressing

3
2
2
Smartpoints value per serving
Total Time
7 min
Prep
7 min
Cook
0 min
Serves
4
Difficulty
Easy
This refreshing rendition of chicken salad gets its tropical flare from mix-ins like cilantro, pineapple, papaya, oranges, and red onion. Serve it with whole grain crackers or tortilla chips or over a bed of greens. You could even turn the mixture into lettuce wraps by spooning the salad into tender lettuce leaves. To make the recipe a wrap, choose whatever variety of lettuce leaf you prefer—romaine, iceberg, or green leaf. If you’re packing them to take-on-the-go, wait until you’re ready to eat before filling the lettuce leaves, so they stay crisp. Use any leftover chicken you have on hand from earlier in the week or you could also use chopped rotisserie chicken.

Ingredients

fat free mayonnaise

cup(s)

cilantro

¼ cup(s), fresh, chopped

apple cider vinegar

1 Tbsp

cooked skinless boneless chicken breast(s)

2 cup(s), chopped

pineapple

1½ cup(s), fresh, cut into chunks

papaya(s)

1 medium, peeled, halved, seeded, and cut (3⁄4-inch chunks)

orange(s)

1 small, peeled and coarsely chopped

uncooked red onion(s)

½ small, thinly sliced

Instructions

  1. To make the dressing, stir together the mayonnaise, cilantro, and vinegar in a serving bowl.
  2. Add the remaining ingredients to the dressing and toss to coat. Yields about 1 1⁄2 cups per serving.

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