This vibrant chicken fruit salad offers a delightful balance of savory and sweet flavors, perfect for warm summer days. Tender diced chicken is tossed with crisp celery, juicy papaya, oranges, and watermelon, creating a colorful and nutritious dish. The dressing, made with a tangy blend of vinegar, sugar, and dry mustard, adds a zesty kick that complements the natural sweetness of the fruits. Served in hollowed-out pineapple halves, this salad is as visually stunning as it is delicious. It’s an ideal choice for picnics, potlucks, or a light lunch that feels indulgent yet fresh. The combination of texturesâÂÂfrom the crunch of celery to the softness of fruitâÂÂmakes every bite interesting. Simple to assemble with pantry staples and fresh produce, this recipe brings a festive international flair to your table without requiring hours in the kitchen.
Chicken Fruit Salad In Pineapple Boats
Description
This vibrant chicken fruit salad offers a delightful balance of savory and sweet flavors, perfect for warm summer days. Tender diced chicken is tossed with crisp celery, juicy papaya, oranges, and watermelon, creating a colorful and nutritious dish. The dressing, made with a tangy blend of vinegar, sugar, and dry mustard, adds a zesty kick that complements the natural sweetness of the fruits. Served in hollowed-out pineapple halves, this salad is as visually stunning as it is delicious. It&# 226;ÂÂs an ideal choice for picnics, potlucks, or a light lunch that feels indulgent yet fresh. The combination of texturesâÂÂfrom the crunch of celery to the softness of fruitâÂÂmakes every bite interesting. Simple to assemble with pantry staples and fresh produce, this recipe brings a festive international flair to your table without requiring hours in the kitchen.Ingredients
Directions
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Cut the pineapple in half horizontally and scoop out the flesh, leaving about 1/2 inch of fruit inside to form sturdy bowls.
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Chop the remaining pineapple flesh and cube the papaya; set aside in a large mixing bowl.
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Peel the oranges and separate into segments, then add to the bowl with the pineapple and papaya.
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Add the diced cooked chicken, sliced celery, and watermelon balls to the fruit mixture.
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In a small jar, combine sugar, dry mustard, salt, vinegar, onion juice, oil, and poppy seeds; shake vigorously until the sugar dissolves and the dressing is emulsified.
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Pour the dressing over the chicken and fruit mixture, tossing gently to coat all ingredients evenly without crushing the fruit.
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Spoon the salad mixture into the prepared pineapple boats, filling them to the brim.
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Serve immediately while fresh and chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 744.9kcal
- % Daily Value *
- Total Fat 63.0g97%
- Saturated Fat 9.3g47%
- Cholesterol 0.0mg0%
- Sodium 4887.1mg204%
- Total Carbohydrate 46.9g16%
- Dietary Fiber 0.6g3%
- Sugars 45.4g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
