Chicken & Fruit Pasta Salad

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Chicken & Fruit Pasta Salad

Not in the mood for a hot cooked meal on a hot summer day?  Try this light and refreshing all in one pasta salad.  

For anyone watching their potassium intake, you’ve probably been advised to avoid oranges due to their high potassium content.  This recipe calls for mandarin oranges, which happen to be lower in potassium than fresh navel oranges. A ¼ cup of canned mandarin oranges provides approximately 64mg of potassium as opposed to 119 mg in a ¼ cup of fresh oranges.   So enjoy a little bit of (mandarin) orange in your diet with this cool, summertime recipe.  


  • 2 cups (8oz) uncooked small shell pasta
  • 3 cups cooked chicken, cubed
  • 1 ½ cups celery, sliced
  • 1 ½ cups seedless red grapes, halved
  • 1 fresh apple, sliced
  • 1 can (15oz) mandarin orange segments, drained
  • ¾ cup mayonnaise 


Cook pasta according to package (no salt!).  Drain and rinse in cold water to cool. Drain well.  In a large bowl, combine cooked pasta and the rest of the ingredients.  Mix well. Cover and refrigerate until served. Makes 8, 1 1/3 cup servings.  

Nutrition Information

(per 1 1/3 cup serving): 380 kcal, 183mg sodium, 291mg potassium, 159mg phosphorus

Recipe used with permission from ARA


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