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Fruity Chicken Salad

By: 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."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 25 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
9 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (2 1/2 pound) fryer chicken or equivalent pieces
  • 1/2 cup creamy salad dressing (such as Miracle Whip®)
  • 2 tablespoons white sugar, or to taste
  • 1/4 cup raisins
  • 1 ripe mango, peeled and diced (optional)

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 493 | Total Fat: 40.5g | Cholesterol: 74mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2009 by giovanni banda 
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