Categories: Salads- Salad Dressings- Slaw

Ingredients

• 1/4 cup chopped pecans
• 4 cups chopped cooked chicken breasts
• 2 cups seedless red and green grapes, halved
• 2 celery ribs, chopped
• 1 (11 oz.) can mandarin oranges, drained
• 1 cup chopped fresh pineapple
• 1/4 tsp. salt
• Orange Raspberry Vinaigrette:
• 1/2 cup orange marmalade
• 1/4 cup white balsamic-raspberry blush vinegar
• 1 medium-size jalapeno pepper, seeded and minced
• 2 Tbsp. chopped fresh cilantro
• 2 Tbsp. olive oil

Directions

1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 6 to 7 minutes or until toasted and fragrant, stirring halfway through.
2. Toss together chicken and next 5 ingredients in a large bowl. Add vinaigrette; toss to coat. Sprinkle with pecans, and serve immediately.

3. makes 7 1/2 cups

4. For Orange-Raspberry Vinaigrette

5. Stir together all ingredients.

6. makes 1 cup

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