Pat's chicken/fruit salad

Pat's Chicken/fruit Salad Recipe

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Patricia West


Used to serve this at the restaurant and to Baylor College of medicine by special request. Serves 6-8. You can add more of a certain ingredient if you prefer. Wonderful on a hot summer day. I came up with this recipe years ago when looking for a light but tasty summer dish. Salt gives it a bitter taste. ENJOY!!

★★★★★ 2 votes
1 Hr


4 large
boneless skinless chicken breasts
2 c
seedless grapes( cut in halve
2 can(s)
pineapple tidbits( drained and squeeze by hand to extract liquid
3 small
cored/unpeeled Red Delicious apples) diced
1-11/2 c
chopped walnuts or pecans.

How to Make Pat's chicken/fruit salad


  • 1Boil chicken with an onion and celery until cooked completely through. Remove chicken and set aside or refrigerate to cool.Dice chicken and add to large bowl.
  • 2Add diced apples, well drained pineapple and grapes to bowl.Mix well.
  • 3Add mayonnaise to moisten.Cover and refrigerate for 4 or more hours. Before serving stir and add more mayo if appears dry.
  • 4I like to serve in individual scooped out cantaloupe or pineapple halves with a few sugared strawberries as decoration. If desired sprinkle with nuts just before serving so they remain crisp and not soggy.

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