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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."
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1 h 10 m servings 539 cals
Original recipe yields 4 servings

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  • Prep

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  1. 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.
  2. 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.
  3. 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.


  • Cook's Note:
  • 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.

Nutrition Facts

Per Serving: 539 calories; 18.9 g fat; 69.8 g carbohydrates; 26.1 g protein; 66 mg cholesterol; 501 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Excellent. I was looking for a chicken salad recipe similar to one at a favorite local restaurant, and with a few minor additions it was just right. I used reduced-fat mayo and added a tbsp of...

Very good! I have enough for leftovers which I will enjoy. It took me a bit longer to make this but I'm slow and don't chop food up very quickly. I cooked the orzo a tad too long but it was sti...