Title: Chicken-Fruit Salad
Categories: Salad Poultry Main
Yield: 6 Servings

3	c	Chicken, cooked - (cut into chunky pieces)
3/4	c	Celery, chopped
3/4	c	Grapes, red; halved, seeded
20	oz	Canned pineapple chunks (in natural juice), drained
11	oz	Canned Mandarin oranges - drained
1/4	c	Pecans, chopped
1/4	c	Salad dressing
1/8	ts	Salt
		Lettuce leaves; as desired

Toss chicken, celery, grapes, pineapple, oranges, and 3 tablespoons of the pecans together lightly. Gently mix salad dressing and salt with chicken mixture. Chill.

Serve on lettuce leaves. Garnish with remaining pecans.

Calories per 1 cup serving: About 255

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

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