Poppy Seed Fruited Chicken Salad

Pat Duran

By
@kitchenChatter

This photo by Betty Crocker recipes, inspired me to make my own salad and place it in this star design.
Hope you like my salad, in this star shape.


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Comments:

Serves:

4 servings

Prep:

10 Min

Cook:

10 Min

Ingredients

4 small
boneless skinless chicken planks, cut in bite size pieces
1/2 c
raspberry walnut vinaigrette
2 tsp
poppy seeds
1/2 c
diced red apple, cored but unpeeled
1/2 c
red bell pepper, diced
1/4 c
chopped almonds or walnuts, optional
1/2 c
navel orange segments. diced
1/2 c
red grapes, halved
1/2 c
pineapple, chunks drained
1 small
personal size seedless watermelon, sliced in 1/2

DRESSING:

1/4 c
mayonnaise, to taste
1/4 c
light honey(dark is to strong)
1/4 c
thawed limeade concentrate, undiluted

Directions Step-By-Step

1
Remove rind from melon and slice in 1-inch slices - stack 3 slices high and slice into 8- tri-angles. Stack the tri-angles in a circle like above photo forming a circle with pointed ends out- leaving a center open on a large cake plate; chill until ready to use.
2
Put chicken pieces in raspberry vinaigrette in a ziploc freezer bag. Refrigerate to marinate for 1 hour. Remove chicken from marinade with tongs and discard marinade. Sauté chicken in 1 Tablespoon olive oil until cooked through, Chill.
3
Mix the chicken, and fruit,nuts together in a large bowl.
Combine dressing ingredients and blend well - pour over chicken mixture in bowl, stir to coat evenly.
4
To serve. Fill center of melon star, mounding it up. Top with a few slivered almonds, if desired.

About this Recipe