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Chicken-Fruit Salad Recipe
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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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