A delightful fruit and chicken salad with a yummy sweetened mayonnaise dressing laced with dill. Chill overnight and serve the next day for a luncheon or summer evening supper.
INGREDIENTS (for 8 servings):
- 1 1/2 pounds boneless chicken breast halves - cooked, cooled and cubed
- 1 (8 ounce) can mandarin oranges, drained
- 1 (8 ounce) can pineapple chunks, drained and cut in half
- 1/2 cup chopped pecans
- 1 cup light mayonnaise
- 2 teaspoons dried dill weed
- 2 teaspoons white sugar
In a large mixing bowl, combine the chicken, oranges, pineapple and pecans.
Whisk together the mayonnaise, dill weed and sugar. Add to the chicken mixture, toss well and refrigerate over night so flavors may blend.