Chicken Fruit Salad

Prep Time:
30 mins

Cook Time:
10 mins

Additional Time:
30 mins

Total Time:
1 hr 10 mins

Servings:
4

Yield:
4 servings

Ingredients

Dressing:

½cuplight mayonnaise (such as Light Miracle Whip®)
• 2tablespoonsDijon mustard
• 2tablespoonslight sour cream
• ½cuporange juice
• ½teaspooncurry powder
• salt and ground black pepper to taste

Salad:

1(20 ounce) canpineapple tidbits, drained
• 2cupscubed cooked chicken
• 2stalkscelery, diced
• 1Fuji apple, cored and diced
• 1cupseedless green grapes, halved
• 6smallgreen onions, minced
• 1(11 ounce) canmandarin oranges, drained
• 2tablespoonsshelled salted pumpkin seeds, or to taste

Directions

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; refrigerate until chilled.

Whisk mayonnaise, Dijon mustard, sour cream, orange juice, curry powder, salt, and pepper together in a bowl until dressing is smooth; cover with plastic wrap and refrigerate until chilled, at least 30 minutes.

Mix pineapple, chicken, celery, apple, grapes, and green onions together in a bowl. Stir orzo and dressing into pineapple mixture. Gently fold oranges into salad and top with pumpkin seeds.

Cook's Note:

You can use any combination of fruit or substitute lemon juice for orange juice for different flavor. Use any pasta in place of orzo. Combinations are endless.

Serve immediately or refrigerate for up to 2 days. Right before serving, sprinkle with salted pumpkin seeds and garnish with a few fresh mint leaves.

Nutrition Facts (per serving)