Chicken Fruit Salad

Chicken Fruit Salad

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 to 6
Author Connie Veneracion


  • 125 grams uncooked pasta
  • 1-1/2 to 2 cups thinly sliced cooked chicken
  • 3 tablespoons pesto
  • 2 stalks celery
  • 1 carrot
  • 20 seedless grapes
  • 2 tablespoons toasted bacon bits
  • 3/4 cup fruit-flavored yogurt (I recommend mango)
  • 1/3-1/2 cups mayonnaise
  • 2 tablespoons lemon juice
  • grated rind of one lemon
  • salt
  • pepper
  • toasted sliced almonds for garnish
  • grated Parmesan cheese


  • Cook the pasta according to package directions. Drain well.
  • Toss together the chicken and pesto.
  • Cut the celery stalks into one-fourth inch slices.
  • Peel the carrot and cut into matchsticks.
  • Cut the grapes into halves.
  • Place everything in a large bowl. Season with salt and pepper. Go easy on the salt at this point; you can always add more later. Remember that the pesto and bacon bits already contain salt. Toss until blended. Place is a covered container and chill in the fridge for a few hours before serving.
  • To serve, sprinkle with toasted sliced almonds and Parmesan cheese. Toasted bread brushed with pesto is a good accompaniment.