Salad Recipe · Chicken Fruit Salad

Light summer meal. Serve with crusty roll and a tall glass of cold mint cherry limeade. Lovely refreshing weeknight meal. Also can be prepared up to 2 days ahead for those busy nights.

Ingredients

• ½ cup orzo pasta
• ½ cup light mayonnaise (such as Light Miracle Whip®)
• 2 tablespoons Dijon mustard
• 2 tablespoons light sour cream
• ½ cup orange juice
• ½ teaspoon curry powder
• salt and ground black pepper to taste
• 1 (20 ounce) can pineapple tidbits, drained
• 2 cups cubed cooked chicken
• 2 stalks celery, diced
• 1 Fuji apple, cored and diced
• 1 cup seedless green grapes, halved
• 6 small green onions, minced
• 1 (11 ounce) can mandarin oranges, drained
• 2 tablespoons shelled salted pumpkin seeds, or to taste

Cooking Directions

1. 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.
2. 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.
3. 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.

Nutrition Facts

• calories538.8
• carbohydrateContent69.8 g
• cholesterolContent65.9 mg
• fatContent18.9 g
• fiberContent4.5 g
• proteinContent26.1 g
• saturatedFatContent4.2 g
• sodiumContent500.7 mg
• sugarContent43.1 g