Chicken salad is another classic summer dish that blends crisp vegetables and mild chicken with a creamy sauce. This version also includes several fruits and a much lighter sauce with a hint of orange. And it’s gluten free! It is so refreshing and delicious. And as always, you can swap out other fruits or veggies to make it your own. The inspiration came from Better Homes and Gardens Diabetic Cookbook, 1999.
1 ½ – 2 cups cooked chicken, cut into bite sizes
½ cup fat free sour cream
½ cup light mayonnaise or other light salad dressing
2 TBS frozen orange juice concentrate
1 tsp orange zest
¼ tsp ground ginger
3 green onions, sliced
2 cups diced celery
1 cup green grapes cut in half
1 cup red grapes cut in half
½ cup dried apricots cut into slivers
½ cup golden raisins
Optional: ½ tsp red pepper flakes
Garnishes – lettuce, spinach leaves, toasted pecans, sliced tomatoes, sliced cucumbers
Whisk together the sour cream, mayo and orange juice.
Add the orange zest, ginger and fruits and vegetables.
Cover and chill in the fridge for 2 – 4 hours.
Serve on a bed of greens and top with nuts or other garnishes.
Chicken salad with fruit is a basic recipe that you can change to suit your tastes. Instead of the sour cream and mayo, you may want to try using plain yogurt with the orange juice. Ken also noted that crystallized ginger would be a wonderful addition. He sprinkled his salad with red pepper flakes to add more heat. I decided it was hot enough outside that I wanted a cooler dish to enjoy inside.
Let me know if you try this!