Yield: Makes 7 1/2 cups, approximately 7 servings (serving size: 1 cup)
Ingredients
Chicken Salad:
- ¼ cup chopped pecans
- 4 cups chopped cooked chicken breasts
- 2 cups seedless red and green grapes, halved
- 2 celery ribs, chopped
- 1 (11-oz.) can mandarin oranges, drained
- 1 cup chopped fresh pineapple*
- ¼ teaspoon salt
- Salad Greens to put the chicken salad on
Orange-Raspberry Vinaigrette:
- ½ cup orange marmalade
- ¼ cup white balsamic-raspberry blush vinegar
- 1 medium-size jalapeno pepper, seeded and minced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
Directions
- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 7 minutes or until toasted and fragrant, stirring halfway through. Step 1
- Toss together chicken and next 5 ingredients in a large bowl. Add vinaigrette; toss to coat. Sprinkle with pecans, and serve immediately. Step 2
*1 (8-oz.) can pineapple tidbits, drained, may be substituted.