Best Grilled Chicken Salad With Seasonal Fruit Recipes

Grilled Chicken Salad with Summer Fruit image

Provided by Getty Stewart

Number Of Ingredients 20

2 chicken breasts
1/2 tsp salt
1/4 tsp black pepper
1 tsp chili powder
1/4 tsp garlic powder
pinch cayenne pepper
1/2 tsp granulated sugar
6 cups lettuce greens or spinach
1/4 cup strawberries, raspberries, cherries or red grapes
1/4 cup blackberries, saskatoons or blueberries
1/4 cup diced mango, peaches, or nectarines
1/4 cup walnuts, pecans, pepita seeds or sliced almonds
1/3 cup crumbled feta cheese
2 Tbsp chopped cilantro, basil or mint
1/2 cup canola oil
1/4 cup white wine vinegar
1 Tbsp lemon juice
2 Tbsp honey
1/2 tsp salt
1/8 tsp pepper

Steps:

Preheat grill to medium high.
Pat chicken dry with paper towel. Remember, there's no need to wash chicken, just remove any surface moisture.
Mix dry rub spices together in small bowl and rub all over chicken breasts.
Place chicken on clean, oiled grill until a meat thermometer inserted into the chicken reads 165°F (74°C) (about 10 minutes per side).
Remove chicken from grill and let cool for 5 minutes. Slice into thin strips and set aside.
Wash and prepare lettuce greens. Arrange on large platter.
Wash and slice your favourite fruits. Arrange on platter on top of lettuce greens.
Top with chicken pieces.
Sprinkle on nuts, feta and fresh herbs.
Combine dressing ingredients in small jar. Whisk or shake vigorously to combine and serve on the side to let everyone dress their own salad.

Nutrition Facts : Calories 587 kcal, Carbohydrate 28 g, Protein 29 g, Fat 41 g, Sodium 888 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving

Grilled Chicken Salad With Seasonal Fruit image

Provided by ElizabethKnicely

Time 35m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast half
1/2 cup pecans
1/3 cup red wine vinegar
1/2 cup white sugar
1 cup vegetable oil
1/2 onion, minced
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon white pepper
2 heads bibb lettuce, rinsed, dried and torn
1 cup sliced fresh berries (strawberries, blueberries, raspberries, or blackberries) or 1 cup orange section

Steps:

Preheat the grill for high heat.
Lightly oil the grill grate. Grill chicken 8 minutes on each sides, or until juices run clear. Remove from heat, cool, and slice.
Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, dry mustard, salt, and pepper. Process until smooth.
Arrange lettuce on serving plates. Top with grilled chicken slices, berries/oranges, and pecans. Drizzle each with dressing to serve.

Nutrition Facts : Calories 550, Fat 45.1, SaturatedFat 5.7, Cholesterol 48.4, Sodium 479.7, Carbohydrate 20.2, Fiber 1.7, Sugar 17.9, Protein 17.8

Grilled Chicken and Fruit Salad image

Provided by Chef mariajane

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

2 chicken breasts, skinless, boneless
1/2 head bibb lettuce, washed and separated
1 ripe mango
1 orange
1/2 cup fresh blueberries
1/2 cup fresh raspberry
1/2 cup raspberries
1 tablespoon vegetable oil
1 teaspoon red wine vinegar
1 tablespoon fresh tarragon, chopped or 1 teaspoon dried tarragon
1/3 cup apple juice

Steps:

Season chicken breasts lightly with salt and pepper. Place on preheated, lightly greased grill and cook on medium heat until juices run clear and internal temperature reaches 170°F Peel mango and cut flesh into strips. Peel orange, and slice horizontally. Set aside.
To make vinaigrette: Process ingredients in food processor or blender until well blended. Season to taste with salt and pepper.
To assemble salad: Line plates with lettuce leaves and arrange half the fruit on each plate. Top with a sliced chicken breast. Drizzle with raspberry vinaigrette and serve at once.

Nutrition Facts : Calories 492, Fat 21.4, SaturatedFat 4.9, Cholesterol 92.8, Sodium 99.2, Carbohydrate 44.8, Fiber 9, Sugar 32.6, Protein 33.5