Grilled Chicken Summer Salad

Don't spend a beautiful day in the kitchen! Prepare this fruity main dish outdoors in half an hour.


8 servings


8 boneless skinless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups salad greens (from 10 ounce package)
2 medium nectarines, pitted, sliced (about 1 1/2 cups)
1 red onion, thinly sliced
1 cup pecan halves, toasted
1/2 cup fresh blueberries
1 cup purchased raspberry-poppy seed or poppy seed salad dressing


Heat gas or charcoal grill. When grill is heated, sprinkle both sides of chicken with salt and pepper; place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.

Divide salad greens evenly onto individual serving plates. Top each with nectarines, onion, pecans and blueberries.

Cut chicken into slices; arrange in center of each plate. Drizzle each with 2 tablespoons salad dressing.

Estimated Time

Preparation Time: 15 minutes
Grill Time: 15 minutes

Additional Information

This recipe also tastes great with grilled pork or shrimp.

To toast pecan halves, spread on baking sheet; bake at 350°F (177°C) for 5 to 7 minutes or until golden brown, stirring occasionally. Or spread pecan halves in thin layer in microwave-safe pie pan. Microwave on HIGH for 4 to 7 minutes or until golden brown, stirring frequently.

If nectarines are hard when you purchase them, place them in a paper bag. Leave at room temperature until they have a fragrant aroma and are slightly soft when lightly pressed.

Nutritional Information

Amount per serving: Calories 465 (Calories from Fat 280), Total Fat 31 g (Saturated Fat 5 g); Cholesterol 80 mg; Sodium 410 mg; Total Carbohydrate 18 g (Dietary Fiber 3 g, Sugars 13 g), Protein 28 g; Exchanges: 1 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat; 4 Fat; Carbohydrate Choices: 1

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