Rinse chervil, shake dry, carefully pluck leaves and stir into potato salad.
Chicken Fruit Salad
It's mixed with mayonnaise and mustard, giving the salad a slightly sweet flavor.
Recipe Summary Chicken Fruit Salad
Light summer meal. Serve with crusty roll and a tall glass of cold mint cherry limeade. Lovely refreshing weeknight meal. Also can be prepared up to 2 days ahead for those busy nights.Ingredients | Pineapple Potato Salad Ingredients
½ cup orzo pasta
½ cup light mayonnaise (such as Light Miracle Whip®)
2 tablespoons Dijon mustard
2 tablespoons light sour cream
½ cup orange juice
½ teaspoon curry powder
salt and ground black pepper to taste
1 (20 ounce) can pineapple tidbits, drained
2 cups cubed cooked chicken
2 stalks celery, diced
1 Fuji apple, cored and diced
1 cup seedless green grapes, halved
6 small green onions, minced
1 (11 ounce) can mandarin oranges, drained
2 tablespoons shelled salted pumpkin seeds, or to taste
Directions
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; refrigerate until chilled.
Whisk mayonnaise, Dijon mustard, sour cream, orange juice, curry powder, salt, and pepper together in a bowl until dressing is smooth; cover with plastic wrap and refrigerate until chilled, at least 30 minutes.
Mix pineapple, chicken, celery, apple, grapes, and green onions together in a bowl. Stir orzo and dressing into pineapple mixture. Gently fold oranges into salad and top with pumpkin seeds.
You can use any combination of fruit or substitute lemon juice for orange juice for different flavor. Use any pasta in place of orzo. Combinations are endless.
Serve immediately or refrigerate for up to 2 days. Right before serving, sprinkle with salted pumpkin seeds and garnish with a few fresh mint leaves.
Info | Pineapple Potato Salad Ingredients
prep:
30 mins
cook:
10 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
