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Grilled Chicken Salad with Seasonal Fruit

"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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35 m servings 567 cals
Original recipe yields 6 servings


  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 46 g
  • 71%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 178
  1. 252 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 ...

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 ...

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,...

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 a...

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...

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...

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 ...

This is very similar to one of my favorite salads that they serve at a local restaurant. The recipe tasted almost exactly the same except I wouldn't have added as much vegetable oil to the dress...

This was an awesome salad! the dressing was amazing, however i did cut the sugar in half and it was still wonderful! I also sprinkled some star pastini over it and fried tortilla strips to go ...