Grilled Chicken Salad with Strawberries and Pecans

A 15-minute main-dish grilled chicken salad that's perfect for summer.


2 servings


1/2 pound uncooked chicken breast tenderloins
salt and pepper
1 head green oak lettuce (about 3 ounce)
1/4 cup pecans
1/4 cup halved strawberries
1/4 cup low-fat balsamic vinaigrette


Heat gas or charcoal grill.

Place 10-inch grill pan on grill over medium heat. Sprinkle chicken with salt and pepper; place in grill pan. Cook about 8 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F (74°C)).

Divide lettuce evenly between 2 serving plates. Top each with half of chicken, pecans and strawberries. Drizzle desired amount of vinaigrette over each.

Estimated Time

Preparation Time: 15 minutes

Additional Information

Recipe can be easily doubled or tripled.

If you prefer, season the chicken with lemon-pepper seasoning.

Swap out the pecans with walnuts or pistachios.

Nutritional Information

Amount per serving: Calories 280 (Calories from Fat 120), Total Fat 14 g (Saturated Fat 2 g, Trans Fat 0 g), Cholesterol 70 mg; Sodium 160 mg; Total Carbohydrate 10 g (Dietary Fiber 2 g, Sugars 7 g), Protein 27 g; Exchanges: 1/2 Starch; 1/2 Vegetable; 3 1/2 Lean Meat; 1/2 Fat; Carbohydrate Choices: 1/2

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