This chicken salad is full of color and flavor with the addition of lots of fresh fruit! This is the perfect easy recipe for a summer lunch or snack.
There’s a hint of spring in the air, so that has me thinking about warm weather food! It’s been nice to enjoy lots of comfort food during the winter, but now that spring is just around the corner, it’s time for lighter things like pasta salad and sandwiches.
We love chicken salad at our house, and this is a twist on an old favorite! Fresh pineapple, grapes, and apples make this version sweet, savory, and delicious! It’s wonderful on toasted bread or with your favorite crackers. You can even make your own gluten free crackers to serve with this recipe!
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Ingredient Notes
- Chicken – If you have a brand of canned chicken that you like, go ahead and use that! It works really well in this recipe. Otherwise, you will need about two and a half cups of cooked, shredded chicken breasts.
- Mayonnaise – You can use any brand of mayo that works for your dietary needs. There are lots of options out there, including egg free mayonnaise, so feel free to use your favorite brand!
- Fresh Fruit – This salad is special because of the addition of fresh pineapple, grapes, and apples. If you’d like to use different fruit, you can try that, but I love this particular combination.
Step by Step Instructions
- Place the diced apples, pineapple, and grapes in a bowl.
- Add the chicken, sweet onion, mayonnaise, salt, pepper, and sunflower seeds.
- Stir well to combine.
- Serve with toast or crackers, or just spoon into small bowls and enjoy!
Serving Suggestions
Serve this chicken salad with crackers, toast, or on a bed of greens.
This crispy green salad or this light quinoa salad with asparagus would make a nice accompaniment, too.
Storage
Store leftover chicken salad in an airtight container in the refrigerator. It should stay fresh for about 3 days.
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Recipe
Frutiy Chicken Salad.
Ingredients
- 1 cup pineapple chopped small
- 1 apple chopped
- 1 ¼ cups red grapes sliced into halves or quarters
- 20 ounces canned chicken or 2 and ½ cups shredded, cooked chicken breasts
- â…“ cup sweet onion very finely minced
- 1 cup egg free mayonnaise
- ½ teaspoon pepper
- ½ teaspoon salt
- ¼ cup sunflower seeds optional
Instructions
- Place the chopped pineapple, apple, and grapes into a large bowl.
- Drain the canned chicken, and add it to the bowl. Add the finely chopped onion.
- Add the mayonnaise, salt, pepper, and sunflower seeds (if using). Stir.
- Season with more salt and pepper if desired. Serve with gluten free crackers, bread or on a bed of lettuce.
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This is one of my favorite lunch recipes.