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Summer chicken salad on a croissant with fresh strawberries and potato chips on a round white plate

Summer Chicken Salad

  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: Approximately 6 cups


Chicken salad gets a tropical fruity twist in this Summer Chicken Salad with sweet mandarin oranges, grapes, pineapple and crunchy walnuts.


  • 3/4 cup mayonnaise (more for creamier salad)
  • 1/2 teaspoon poppy seeds
  • 2 teaspoons granulated sugar
  • 1 tablespoon olive oil
  • 11/2 pounds boneless, skinless chicken breasts cut into about 1/2-inch cubes (or approximately 33/4 cups fully cooked shredded or cubed chicken)
  • (1) 8-ounce can pineapple tidbits, well drained (or 3/4 cup chopped fresh pineapple)
  • (1) 8-1/4 ounce can mandarin oranges, well drained and sliced in half
  • 1/2 cup red seedless grapes, sliced in half
  • 1/2 cup toasted chopped walnuts


  1. Prepare the dressing by stirring together mayonnaise, poppy seeds and sugar in a small bowl until combined.  Cover and refrigerate.
  2. Heat the olive oil in a large skillet over medium high heat.  Cook chicken cubes for 7-8 minutes, or until fully cooked and no longer pink (stirring frequently).  Drain off juices from chicken and allow to cool.
  3. In a large bowl, toss together cooled cooked chicken,  pineapple, oranges, grapes and walnuts until combined.  Add dressing and gently stir to coat as evenly as possible.
  4. Cover and refrigerate at least 1 hour before serving.


Adapted from

Time does not include time for cooked chicken to cool.

  • Category: Appetizer
  • Method: Saute
  • Cuisine: American

Keywords: chicken salad with fruit, chicken salad with grapes