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.

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 539 calories; protein 26.1g; carbohydrates 69.8g; fat 18.9g; cholesterol 65.9mg; sodium 500.7mg.

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