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Chicken Salad with Fresh Fruit Plate

Colorful, tasty, and healthy, this salad is sure to become a favorite.
Print Recipe
Course Salad

Ingredients
  

Chicken Salad

  • 4 boneless, skinless chicken breasts, cooked
  • 1 cup finely chopped celery
  • 1/2 cup pecans
  • 1 cup mayonnaise
  • garlic salt, to taste
  • salt and pepper, to taste

Fruits

  • 2 cups watermelon chunks
  • 2 cups strawberries, de-stemmed
  • 2 cup cups cantaloupe chunks
  • 4 bananas, peel and sliced
  • 2 cups red seedless grapes
  • 1 fresh pineapple, clean and cut into chunks
  • large leaf lettuce, cleaned
  • chopped salad greens

Instructions
 

  • In a bowl, combine the cooked chicken, garlic salt, celery, salt and pepper, and mayonnaise and mix thoroughly. Taste and adjust seasonings. Set aside.
  • Using 4 large plates, place two leaves of leaf lettuce on each plate. Mound about 1 1/2 cup chopped iceberg lettuce in center of plate. Divide the chicken salad evenly between each plate and mound it on top of iceberg lettuce. Sprinkle with pecans.
  • Place watermelon, strawberries, cantaloupe, bananas, grapes and pineapple in wedge-like sections around chicken salad, in a colorful fashion. Serve with slices of banana bread. Makes 4 large servings. Enjoy!
  • Note: The servings for each salad are very large. If you are serving other side dishes, or if your guests aren't as hungry, this recipe can easily be split into smaller portions.