FRUITY GRILLED CHICKEN SALAD SUPPER
This is a delicous salad that is great for lunch or dinner. I serve it with cheesy garlic bread and a glass of wine for a delicious meal. You can use the dressing listed, or your favourite, but I recommend a tangy dressing to offset the sweetness of the pineapple. Hope you enjoy!
Provided by Leslie
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Dressing:.
- Beat together egg and vinegar Put in a small pot and simmer, stirring well.
- Continue to simmer, add sugar and onion and cook for 5 minutes.
- Stir occasionally.
- Chill in fridge for 1 hour.
- Grill chicken on the barbeque and slice, refrigerate until ready to use or serve hot on top of salad.
- Combine the rest of the ingredients in a large salad bowl.
- Toss all ingredients together with dressing and serve on large plates.
- Top with grilled chicken breast slices and freshly ground black pepper.
Nutrition Facts : Calories 309.3, Fat 6.6, SaturatedFat 2.4, Cholesterol 89.5, Sodium 286.4, Carbohydrate 44.6, Fiber 3.1, Sugar 33.3, Protein 17.9
FRUITY CHICKEN TOSSED SALAD
Juicy chicken and a medley of sweet fruit jazz up crisp salad greens. Topped with a refreshing poppyseed dressing, this salad tastes too good to be light!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the salad greens, chicken, oranges and grapes. Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 217 calories, Fat 3g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 879mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
GRILLED CHICKEN AND FRUIT SALAD
Thanks to fresh, colorful kiwi, raspberries and cantaloupe, this savory and sweet idea is as pretty as it is smart.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat greased grill to medium-high heat.
- Grill chicken 10 min. on each side or until done (165ºF), turning and brushing occasionally with barbecue sauce. Cut into strips.
- Cover 4 salad plates with greens; top with fruit, onions and chicken. Drizzle with dressing.
- Serve with crackers.
Nutrition Facts : Calories 440, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 29 g
EASY FRUITED CHICKEN SALAD
This is a recipe I discovered by accident. While trying to make the Betty Crocker® chicken salad, I discovered I didn't have all the spices. '...quick, what can I substitute...' This has been a family favorite ever since.
Provided by jo1527
Categories Salad
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 5.8 g, Cholesterol 44.4 mg, Fat 22.9 g, Fiber 1.2 g, Protein 14.7 g, SaturatedFat 3.3 g, Sodium 147.5 mg, Sugar 4 g
GRILLED CHICKEN AND FRUIT SALAD
A dynamite grilled chicken and tropical fruit salad that is nice on a warm summer evening. 8 hour chill time.
Provided by ratherbeswimmin
Categories Chicken
Time 1h24m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make the chicken and salad: In a small bowl, add the marmalade, soy sauce, lemon juice, and fresh ginger; stir to combine; remove 1/4 cup marmalade mixture and refrigerate.
- Put chicken breast halves in a large heavy-duty plastic zip-lock bag; add in the remaining marmalade mixture; seal bag; shake around to coat; chill 8 hours, turning occasionally.
- Cut pineapple into spears.
- Peel jicama and cut into 1/2-inch slices.
- Put the pineapple and jicama in a large heavy-duty plastic zip-lock bag; add in the reserved marmalade mixture; seal and shake around to coat; chill in the refrigerator for 8 hours.
- Make the vinaigrette: Add all vinaigrette ingredients to a small bowl; whisk to combine; set aside.
- Take chicken out of marinade bag and discard marinade.
- Drain pineapple mixture.
- On a well greased grill rack, grill chicken over medium-high heat 5-6 minutes on each side or until done.
- Grill pineapple and jicama 2-3 minutes on each side.
- Cut chicken, pineapple, and jicama into bite-sized pieces.
- Add chicken, pineapple, jicama, strawberry halves, and raspberries to a large bowl; add orange-raspberry vinaigrette and toss gently.
- Serve salad over lettuce leaves.
GRILLED CHICKEN SALAD WITH SEASONAL FRUIT
Both beautiful in presentation and taste, this salad uses fresh berries in the summer (strawberries, blueberries, raspberries, or blackberries), and orange slices in winter. Anytime of year this composed salad will bring rave reviews.
Provided by ElizabethKnicely
Categories Salad Dressings
Time 35m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 11
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
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