Grilled Chicken Salad with Seasonal Fruit


Grilled Chicken Salad with Seasonal Fruit


  • 1 lb. skinless, boneless chicken breast halves
  • ½ cup pecans
  • 2 heads Bibb lettuce, rinsed, dried and torn
  • 1 cup sliced fresh strawberries or blueberries
  • 1/2 small purple onion, sliced thin

Ingredients for the dressing::

  • ⅓ cup red wine vinegar
  • ½ cup white sugar
  • 1 cup vegetable oil
  • ½ onion, minced
  • 1 tsp. ground mustard
  • 1 tsp. salt
  • ¼ tsp. ground white pepper


  1. Grill chicken until juices run clear, about 8 minutes per side. Remove from heat, cool and slice. Set aside.
  2. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans, stirring frequently, until fragrant, about 8 minutes. Remove from heat and set aside.
  3. To make the dressing: Combine red wine vinegar, sugar, vegetable oil, onion, mustard, salt and pepper in a blender. Process until smooth.
  4. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, purple onion and pecans. Drizzle with dressing and serve.

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