Grilled Chicken Salad with Seasonal Fruit Recipe -
Grilled Chicken Salad with Seasonal Fruit Recipe
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Grilled Chicken Salad with Seasonal Fruit
An amazing main dish salad that stars grilled chicken and fresh seasonal fruit. See more
  • READY IN 35 mins

Grilled Chicken Salad with Seasonal Fruit

Recipe by  

"Both beautiful in presentation and taste, this salad uses fresh berries in summer (strawberries, blueberries, raspberries, or blackberries), and orange segments in winter. Anytime of year this composed salad will bring rave reviews."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat the grill for high heat.
  2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
  3. 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.
  4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
  5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2005

I used strawberries, raspberries and mandarin oranges in addition to the toasted pecans. Cut the sugar in half for the dressing. I thought the dressing looked funny after blending, but wow this was a great salad. Also marinated the chicken breast in a mixture of white wine vinegar, orange juice, garlic and herb seasoning blend and a little olive oil. YUM.

Most Helpful Critical Review
Aug 20, 2010

I would have given it 4 stars personnally but I had to give it 3 as the rest of my family didn't like it. I made the dressing exactly as indicated but if I were to make it again I would cut back on both the sugar and the oil. Go light on the dressing on the salad - it is quite sweet and very oily.

May 17, 2003

Oh, MY! This was absolutely DELIGHTFUL! I had accidentally run out of red wine vinegar, so used a raspberry vinegar instead... it was wonderful. I used oranges, and when you took a bite with bits of each the explosion of flavor in your mouth was pure extasy.

Jan 21, 2004

This is the BEST salad, I work as a Food Service Manger in an Institute...and when ever we have guests we use this salad as a house salad, for the fruit we use mandarin oranges, grapes, raisins, we use either pecans or almonds roasted in butter and brown sugar...ummmmmmmm

Oct 27, 2005

Don't pass this one by!!! Yum! This will be my new favorite meal to pack for lunch. I used canned pineapple because that's what I had, and it was perfect. The dressing is great - I cut the amount of oil about in half so it is not so full of fat. I have tried this dressing over a number of different salads. It's great with baby spinach, fresh pears, and feta cheese.

Jul 25, 2005

Good, I am doing low carb so I used 4 packets of Splenda instead of sugar and used spinach instead of bibb lettuce. I used 2 strawberries and cut them into thin slices to lower the carb count. I will make this again

Jan 21, 2004

Delicious. There's no need to make a full recipe of dressing. I made a half recipe (also reducing the sugar by another half) and it was more than enough. I used two of those ready-to-eat bags of mixed greens, and tossed them in the dressing before putting them on the plate. It was so healthy-tasting and fun. Yum.

Jul 01, 2010

Love!! This is a great recipe as it is. The only changes I made were subbing a Spring mix salad blend for the Bibb lettuce and adding feta cheese. I made this with strawberries, but it would be great with other fruits as well. The sweet and tangy dressing was just right. I loved that it came together easily with ingredients from my pantry. The toasted pecans added flavor and a nice crunch. It was a nice, light meal that was perfect for a summer evening on the deck. I can't wait to make it again!


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  • Calories
  • 567 kcal
  • 28%
  • Carbohydrates
  • 23.2 g
  • 7%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 46 g
  • 71%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 428 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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