Your chicken salad is bound to taste better when served in a fresh fruit bowl! Give your guests a treat at your next party with this fruity yet savory recipe!


Serving size: 10

Ingredients:IMG_1876 (1)

  • 2 large chicken breasts
  • 2 stalks of scallions (green onions)
  • 1 French cucumber or ½ American cucumber
  • 6 oranges (I used naval oranges)
  • salt
  • pepper
  • ¼ cup mayonnaise (I used Japanese Kewpie mayonnaise, which is made from rice vinegar, giving it a slightly sweeter taste. Although I’m not an advocate of mayonnaise, a dallop a day never did anyone any harm!)


  1. Bring water to a boil in a large pot and drop in the chicken breasts. Boil until fully cooked.IMG_1879
  2. While the chicken’s boiling, chop scallions into miniscule bits and the cucumber into tiny triangular bits. Place the chopped scallions and cucumber into a mixing bowl.IMG_1877 (1)
  3. Cut each orange in half. Then, cut along the inside edge with a knife and use a spoon to scoop out the fruit. Pour out the juice and scraps into a small bowl (you’ll need it later!).IMG_1883
  4. Cut the orange into small pieces.IMG_1887
  5. Once the chicken is ready, chop it into tiny pieces and place in the mixing bowl with your greens. Sprinkle in some salt and pepper.IMG_1897
  6. Place the orange scraps into a tea strainer and press against it with a spoon to release the juice into the mixing bowl.IMG_1896 (1)
  7. Pour the orange pieces and mayo into the mixing bowl and mix well. Fill your orange bowls with the salad.IMG_1889

I added some chopped avocado to one of the bowls and it tasted great! Get creative!  

Categories: Recipes, Savory

2 Responses so far.

  1. Carolyn Cathey Castelli says:

    This looks yummy and healthy! So well presented, too, in the orange bowls. I may have to steal this idea for an upcoming baby shower I’m involved with! I really like your step by step instructions that make it so do-able! Could the oranges by scooped out the night before or must it be just a few hours before serving?

    • Kayana says:

      Hi Carolyn! Yes, I actually prepped this the night before serving. You can do everything in advance, except I would suggest mixing in the mayo the morning of your event. It’d be the perfect treat for a baby shower!

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