Food and Nutrition


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Grilled Chicken and Fruit Salad

This healthy recipe comes from NDSU Extension Service.


•    4 c. diced grilled marinated chicken (without skin)
•    1 15-oz. can pineapple chunks
•    1 c. celery, chopped
•    1 11-oz. can mandarin oranges
•    1/2 c. pitted ripe olives, sliced
•   1/2 c. green pepper, chopped
•    2 Tbsp. grated onion
•    1 c. light salad dressing or mayonnaise
•    1 Tbsp. mustard (brown or yellow)
•    15-oz. pkg. chow mein noodles
•    Lettuce leaves



Marinate chicken in teriyaki sauce or other marinade two hours or more; grill to an internal temperature of 170 degrees. Slice chicken and refrigerate. In large bowl, combine cold chicken, drained pineapple, celery, oranges, olives, green pepper and onion. Blend salad dressing or mayonnaise and mustard; toss gently with chicken mixture. Cover and chill several hours. Just before serving mix in chow mein noodles. Place salad on lettuce-lined serving bowl.

Makes 8 servings.

Per Serving: about 360 calories, 17 grams (g) of fat, 2.4 g of fiber, and 29 g of carbohydrate.

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