Return to Content

Summer Chicken Salad

Yankee Plus Dec 2015


Summer Chicken Salad
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/4 cup salad oil
  • 1/4 cup cider vinegar
  • 2 to 3 cups cooked diced chicken
  • 2 cups cooked rice (Basmati is excellent)
  • 1 cup pineapple tidbits, drained
  • 1 cup mandarin orange sections, drained
  • 1 cup chopped celery
  • 1 cup snow peas, lightly cooked
  • 1/2 cup salted peanuts
  • 1/2 cup raisins
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
  • salt and pepper (taste before adding)


In a large salad bowl whisk oil and vinegar together. Add remaining ingredients and toss until well mixed. Cover and refrigerate for about 4 hours or until well chilled.
Updated Wednesday, June 20th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111