Honey Mustard Chicken & Celery Salad

Perfect Summer Lunch Salad

Recipe Information

Serves: Serves Approx 8
Prep Time: 10 minutes

Ingredients:

5 cups chopped chicken breast
2 cups sliced celery
1 cups pineapple chunks, drained
1 small can Mandarin oranges
1 lb. grapes, cut in half
1 cup cooked & diced artichoke bottoms/hearts (Approx hearts from 2 whole-cooked artichokes-diced)

(See How to Prepare Artichokes for cooking)

1 cup toasted pecans
3/4 cups raspberry honey mustard dip (I used Robert Rothschild Raspberry Honey Mustard Pretzel Dip. I’ve only seen this dip at boutique stores not grocery stores.)

3/4 cup mayo

Directions:

In a a large bowl, combine chicken, celery, diced cooked artichokes hearts, grapes, pineapple, oranges and pecans. In a small bowl combine mayo and dip. Toss with chicken mixture. Chill before serving. Serves 8.
(So easy!)

 

See other great Artichoke recipes, chef videos, and more.

Recipe Reviews

Yummy Yummy-- Tasted fabulous! And I was told this also keeps well in fridge. So it makes for perfect "make ahead" and serve when ready dish.

Kori
Jul 05, 2011
MontereyCA

Yummy Yummy-- Tasted fabulous! And I was told this also keeps well in fridge. So it makes for perfect "make ahead" and serve when ready dish.

Ocean Mist Farms , USA 5.0 5.0 1 1 Yummy Yummy-- Tasted fabulous! And I was told this also keeps well in fridge. So it makes for perfect "make ahead" and serve when ready dish.
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