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Chicken and Fruit Salad  

Forget the fat from mayo and try this low-fat version of chicken salad!

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Salads

Think Variety; Think Color: Red White Green

Preparation time: 20 minutes

Serves: 4

Cups of Fruits and Vegetables per Serving: 2


1 lb roasted chicken breast, skinless

3 cups spinach

2 medium-sized pink or white grapefruits

2 medium-sized Red Delicious apples

¾ lb seedless green grapes

1/3 cup fat-free Dijon salad dressing

  1. Remove and discard skin from ckicken (if not skinless). Tear chicken into bite-size pieces or shred.
  2. Chop 1 cup loosely packed spinach leaves and leave remaining 2 cups aside.
  3. Cut peel from grapefruit and remove sections with a knife.
  4. Cut unpeeled apples into 3/4 inch chunks.
  5. In large bowl combine chicken, chopped spinach, fruit and salad dressing. Toss to coat.
  6. To serve, arrange remaining spinach leaves on platter and spoon chicken salad over spinach leaves.

Nutritional Information per Serving
Calories: 390 Carbohydrates: 52g
Total Fat: 4.5g Cholesterol: 95mg
Saturated Fat: 1g Dietary Fiber: 10g
% of Calories from Fat: 10% Sodium: 340mg
Protein: 38g  



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