Tender bites of chicken, red & green grapes, juicy pineapple, apples and crisp celery! This easy chicken fruit salad is a staple summer dinner in our house!
You know those meals that instantly take you back to your childhood? Well that’s exactly what this chicken fruit salad is to me. I can remember weekend after weekend my mom preparing this for our family and I just thought it was the best thing ever! But looking back now I’m starting to understand why she made it so often. (Growing up we didn’t have a lot and were constantly trying to make ends meet.) So I feel like this chicken salad was my mom’s saving grace for so many reasons. 1) It made a ton of food. (Meaning we always had leftovers for days.) 2) All the ingredients were super cheap. 3) There’s hardly any cooking involved so you won’t be sweating bullets in the kitchen in the middle of summer! (Especially if there’s no AC!😲) So mom, this one’s for you!
Ingredients for your chicken fruit salad
- Chicken breasts: Can be replaced with store bought rotisserie chicken to cut down on time!
- Red & green grapes: I love the using a mixture of grapes for this chicken salad! Red grapes tend to be sweeter while green grapes are more tart so they balance each other out perfectly! (Make sure to use the seedless kind!)
- Apples: I’d reccommend using honeycrisp apples because they’re slightly sweet and still have a crisp bite to them. (Fuji apples would also be great too!)
- Canned pineapple: Quick, easy and adds a little tropical pop to your salad! (You can also use fresh pinapple too if you have the time to cut it.)
- Celery: Gives your chicken salad a fun crunchy texture!
- Mayo: Used as the “dressing” for your salad. (Don’t worry non-mayo lovers, we’re not using too much! A little goes a long way in this chicken salad!)
- Cracked garlic salt & pepper: Used to season your chicken breasts. I personally love using cracked garlic salt and cracked black pepper because they have so much more flavor than the already ground stuff.
How to make chicken fruit salad
- Bake your chicken. Preheat your oven to 400 degrees and spray a baking dish with non-stick cooking spray. Then place your chicken in the dish and season both sides with cracked garlic salt and pepper. Bake for 20-22 mintues. Once done, cut your chicken into bite-size pieces and let them cool completely.
- Cut your ingredients. While the chicken cools, cut the rest of your fruit and celery and add them to a large bowl.
- Mix your salad. Add your cooled chicken pieces to the bowl and mix. Then add your mayo and mix again until everything is completely coated.
- Chill & serve! Place your chicken salad in the fridge to chill until you’re ready to eat.
*Note: This salad is best served cold – usually I’ll make it up the night before to make sure it’s competely chilled for the next day!
Ideas for serving your chicken fruit salad
We’ll usually eat this salad by the bowl and serve it with some cheesy garlic bread. (It’s amazing that way!) But here are a few other fun ways to serve it too!
- Chicken salad lettuce cups: Grab some butter lettuce, fill the leaves with your chicken salad and eat them like a wrap! (This is a great low carb option for lunch!)
- Chicken salad wraps: Spread a thin layer of mayo over a flour tortilla or whole wheat wrap and add your chicken fruit salad. Then roll it up, cut it in half and enjoy!
- Green salad with chicken and fruit: Spoon your chicken salad over some mixed greens or spinach and sprinkled sliced almonds or even candied walnuts over the top! (It’s a fun spin on the classic chicken waldorf salad!)
Why you’ll love this chicken salad recipe
- A great bulk meal for during the week! We alsways make a ton of this salad and end up having it for dinner 2 nights and sometimes lunch another day!
- Light & refreshing! This chicken salad recipe is loaded with fruit which makes it the perfect dish to cool down during the heat of summer!
- Easy to customize! Don’t like pineapple? Take it out! Not a fan of honeycrsip apples? Replace them with your favorite sweet apple instead! Really really like grapes? Add in more than the recipe says! (The amounts for this recipe are more like guidelines anyways. Feel free to add as little or as much of an ingredient as you want!)
Need it gluten free? Great news, it already is!
Need it dairy free? Great news, it already is!
More chicken recipes you might like:
- Loaded BBQ Chicken Salad with Cilantro Lime Dressing
- Greek Salad with Chicken and Avocado
- Crispy Lemon Garlic Chicken Wings
- Nashville Hot Chicken Tender Salad
- Apple and Brie Stuffed Chicken Breast
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
The Best Summer Chicken Fruit Salad
- 2 chicken breasts*
- 1 honeycrisp apple, chopped
- ½ cup red grapes, halved
- ½ cup green grapes, halved
- ½ cup pineapple chunks, sliced
- 2 celery stalks, sliced
- 3-4 Tbsp mayonnaise (or more if you prefer)
- Cracked garlic salt & pepper, to season the chicken
- Preheat oven to 400 degrees and spray a baking pan with non-stick cooking spray. Then season your chicken breasts with cracked garlic salt and pepper on both sides and place them in the pan. Bake for 20-22 minutes. Once the chicken is done, cut them into bite size pieces and let them cool completely.
- Next, pour your chicken into a large bowl. Then add the rest of your ingredients and stir until everything is competely coated. (You might need more mayo