Chicken n' Fruit Salad

Dee Stillwell


This recipe is nice for a hot summer no cook dinner. My way of making this chicken salad is a big hit with my family and friends. The flavors all compliment each other and create a delicious experience in you mouth.
I decided once to use fresh pineapple instead of apple. That was the first and last time, as it ended up in the garbage. The fresh pineapple turned the chicken into a yucky goo..not good eats at all. I think that canned pineapple may work, but I hate to waste food, so will stick to my original recipe with apples and grapes...but feel free to try it with other fruits. Enjoy!


★★★★★ 1 vote

4-6 main dish servings...but makes alot for appys
15 Min


  • 1
    rotisserie chicken, deboned and skinned
  • 2 c
    sliced or diced celery
  • 1 small
    bunch of green onions, sliced
  • 3
    red, green or gala apples, peeled cored and diced
  • 2 c
    grapes, cut in half (i prefer red seedless)
  • 1 c
    toasted sliced almonds, pecan, or cashew pieces

  • 4-6 oz
    creamed cheese, softened
  • 1/3 - 1/2 c
    best foods (hellman's) mayonaise
  • 1/2 c
    vidalia onion salad dressing
  • 1/2 tsp
    salt, or to taste
  • 1/2 tsp
    fresh black pepper, or to taste
  • 1 Tbsp
    sugar or 2 pkts of stevia

How to Make Chicken n' Fruit Salad


  1. I use a rotisserie chicken from Sam's club, but you can roast your own if you choose.
    Chill chicken then skin, debone, and cube it up.
  2. Cut up all the veggies and fruit. Add as much as you want, depending on the size of your chicken.
    The dressing ingredients can vary also, depending on the size of the chicken. Add more or less of them to your taste and texture preferences.
  3. In a large bowl, whisk all dressing ingredients together and adjust flavors to your taste. Fold together with chicken, veggies, fruit, & nuts. Cover and refrigerate for several hours before serving.

Printable Recipe Card

About Chicken n' Fruit Salad

Main Ingredient: Chicken
Regional Style: American

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