Bob Evans Chicken Salad Fruit Plate Recipe: Sweet-Tart Layers With Crunchy Granola Topping

Bob Evans' signature chicken salad fruit plate delivers that perfect balance of creamy, tangy, and fresh flavors we all crave—especially when you want a meal that feels special but comes together in under an hour.

The secret lies in tender, poached chicken mixed with a bright dressing that's neither too sweet nor too sour, then topped with a crunchy granola that cuts through the richness.

I developed this version after years of perfecting restaurant-style chicken salad, ensuring every bite delivers that signature Bob Evans taste without the shortcuts.

The beauty of this recipe is its versatility—it works as a light lunch for summer gatherings or a refreshing dinner when you want something lighter than the usual heavy fare. The fruit plate adds vibrant colors and natural sweetness that complement the savory chicken salad beautifully.

What makes this stand out is the granola topping, which adds texture and a subtle sweetness that enhances the overall flavor profile without overpowering the dish.

By the time you serve this, you'll have a presentation that's as impressive as it is delicious—creamy chicken salad layered with juicy fruit and finished with a crunchy granola topping that adds both visual appeal and satisfying texture.

The poached chicken stays tender, the dressing remains perfectly balanced, and the fruit adds freshness that keeps every bite exciting. This is the kind of dish that feels like a restaurant experience but comes together in your own kitchen.

Perfect for picnics, potlucks, or a Sunday brunch spread, this recipe scales easily to feed a crowd while maintaining its elegant presentation. The key is in the assembly—layering the ingredients thoughtfully ensures each bite delivers the ideal combination of flavors and textures.

Let's bring this classic to your table with professional results you'll be proud to serve.

Ingredients for bob evans chicken salad fruit plate

Six ingredients for the chicken salad, six for the fruit plate—plus granola that ties it all together.

The chicken breast is your foundation, so don't skimp. Buy the thickest cuts you can find—Costco or Whole Foods often have great pre-cut options. If you're using whole breasts, pound them to half-inch thickness for even cooking. Poaching keeps them tender, but don't overcook—165°F internal temp is perfect. For the mayo, Hellmann's or Duke's are my go-tos, but any high-quality brand works. The Greek yogurt adds tang without thinning the salad too much—Fage or Chobani are my favorites. Fresh lemon juice is non-negotiable here; bottled just won't cut it.

No fresh mint? Skip it or use dried at one-third the amount. The granola can be homemade, but store-bought works fine—just pick one with minimal added sugar. For the fruit, frozen blueberries work in a pinch, but fresh is always better. The grapes and strawberries should be ripe but firm—no mushy fruit. For the dressing, if you don't have Dijon, yellow mustard at half the amount works. The honey is optional but adds a subtle sweetness that balances the tang—local honey if you can get it. The celery adds crunch, so chop it fine but don't overdo it or the salad gets watery.

The poached chicken keeps 4 days in the fridge, covered with dressing. The fruit plate is best made fresh but can be prepped 2 hours ahead—just add the granola right before serving. Store granola in an airtight container to keep it crunchy. This dish reheats beautifully—microwave 1-2 minutes if you're reviving leftovers. For serving, use clear glass bowls so the layers show off beautifully. Presentation matters here, so take your time arranging the fruit and granola.

Step-by-step instructions for Bob Evans chicken salad fruit plate

Here's how to assemble this iconic dish with perfectly balanced textures and flavors.

Fill a large pot with enough water to cover the chicken and bring to a gentle simmer over medium heat. Add the 2.5 lb boneless, skinless chicken breast, 0.5 tsp salt, and 0.25 tsp black pepper. Let it poach for 12-15 minutes until the internal temperature reaches 165°F and the meat is fork-tender.

Here's the thing—don't let it boil vigorously. The water should maintain a gentle simmer, or you'll end up with dry chicken. Once done, transfer the chicken to an ice bath for 10 minutes to stop the cooking process and make it easier to handle. When cool enough, shred the chicken using two forks into 1-inch pieces.

In a large mixing bowl, combine the shredded chicken with 1 cup mayonnaise, 0.5 cup plain Greek yogurt, 0.25 cup lemon juice, and 1 tbsp Dijon mustard. Mix thoroughly until the ingredients are fully incorporated and the chicken is evenly coated.

Next, fold in the 1 cup finely chopped celery stems and 0.25 cup chopped fresh mint leaves. Taste and adjust seasoning if needed—you might want to add a pinch more salt or pepper to balance the flavors. The salad should be creamy, tangy, and slightly sweet from the lemon juice. Cover and refrigerate for at least 1 hour to let the flavors meld together.

In a separate bowl, combine the 1 lb halved red seedless grapes, 0.5 lb sliced strawberries, and 0.5 cup blueberries. Arrange them on a serving platter in an even layer, making sure they're spread out evenly. The fruit should be fresh and vibrant—this is the sweet contrast to the savory chicken salad.

Drizzle the fruit lightly with 1 tbsp honey and toss gently to coat. This adds a subtle sweetness that complements the tartness of the berries and grapes. Let the fruit sit for 10 minutes before assembling the full plate to allow the honey to slightly macerate the fruit and release its juices.

Spread the chicken salad evenly over the fruit layer, creating a smooth, even surface. Use a spatula to gently press down and ensure the salad makes contact with all the fruit underneath. This layering creates the signature Bob Evans look and ensures each bite has both flavors.

Finally, sprinkle the 2 cups store-bought granola evenly over the top of the chicken salad. The granola adds a delightful crunch that contrasts beautifully with the creamy chicken and juicy fruit. Serve immediately while the flavors are fresh and the granola is still crisp.

Garnish the plate with a few extra mint leaves for a pop of color and fresh aroma. The mint not only looks beautiful but also adds a bright, herbaceous note that ties all the flavors together. This dish is best served immediately, so don't wait—your guests will love the perfect balance of sweet, tart, creamy, and crunchy elements.

Real talk: This recipe serves 6 as a complete fruit plate, perfect for parties or a special lunch. The key to success is keeping everything chilled until serving and assembling just before eating to maintain the perfect texture contrast.

Wine and beer pairings for these flavors

Crisp White Wine

A Sauvignon Blanc from New Zealand or Loire Valley is my go-to for this dish—its zesty citrus notes and herbal undertones mirror the lemon in the chicken salad while cutting through the richness. Look for a wine with 12-13% ABV and medium acidity to balance the creamy textures.

I love Kim Crawford or Oyster Bay for their bright, refreshing profiles that won't overwhelm the fruit's natural sweetness. 🍷

Light Rosé

For a crowd-pleasing option, a dry Provence rosé offers delicate floral and stone fruit aromas that complement the berries beautifully. Choose one with 12-13% ABV and minimal oak influence—think Whispering Angel or Château d'Esclans.

The pale color won't stain your tablecloth, and its crisp finish refreshes your palate between bites of creamy salad.

Crisp Lager

If you prefer beer, a Belgian witbier like Hoegaarden or Stella Artois brings a citrusy, spicy contrast that enhances the mint and lemon flavors. For a more robust option, try a German Helles like Weihenstephaner—its malty sweetness pairs surprisingly well with the granola's crunch.

Serve chilled at 40-45°F for the best experience. 🍺

Sparkling Pairing

For a festive touch, Prosecco or Cava adds effervescence that cleanses your palate between bites. Opt for a dry or brut style with 11-12% ABV—La Marca Prosecco or Freixenet Cordon Negro are excellent choices.

The bubbles enhance the fruit's freshness and make the dish feel extra special for gatherings.

Sweet Wine Option

If you're serving this as a dessert-like dish (especially with extra honey drizzle), a Moscato d'Asti offers a lightly sweet, floral profile that complements the granola's caramel notes. Keep it well-chilled at 45°F to highlight its delicate fruit flavors without overpowering the salad's savory elements.

Frequently asked questions