Orange Chicken Salad
medium pineapple, peeled, cored, and cut into 1-inch chunks (3 cups)
cups cubed cooked chicken (10 ounces)
oranges, peeled, halved, and sliced
cup seedless green grapes, halved
cup sliced strawberries
kiwi fruit, peeled and sliced
Lettuce leaves (optional)
cup fat-free cream cheese
cup low-fat vanilla yogurt
teaspoon finely shredded orange peel
tablespoons orange juice
teaspoon ground nutmeg
cup toasted slivered almonds
- For dressing, in small mixing bowl combine cream cheese, low-fat vanilla yogurt, orange peel, orange juice, and nutmeg. Stir until smooth. Cover and chill until serving time.
- In a large bowl combine pineapple chunks, chicken, orange slices, grapes, strawberries, and kiwi fruit. Toss gently to mix.
- Line six salad plates with lettuce, if desired. Spoon mixture onto salad plates. Drizzle with dressing. Sprinkle with almonds. Makes 6 servings.
From the Test Kitchen
Prepare dressing up to 24 hours ahead. Cover and chill.
Nutrition Facts(Orange Chicken Salad)
- Per serving:
- 275 kcal cal.,
- 10 g fat
- (2 g sat. fat,
- 48 mg chol.,
- 142 mg sodium,
- 28 g carb.,
- 22 g pro.
- Percent Daily Values are based on a 2,000 calorie diet