Chicken ‘n’ fruit salad with creamy dressing
2
Points®
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
⅔ cup(s)
Cilantro
¼ cup(s), fresh, chopped
Apple cider vinegar
1 Tbsp
Cooked skinless, boneless chicken breast
2 cup(s), chopped
Pineapple
1½ cup(s), fresh, cut into chunks
Papaya
1 medium, peeled, halved, seeded, and cut (3⁄4-inch chunks)
Orange
1 small, peeled and coarsely chopped
Red onion
½ small, thinly sliced