Kretschmer Minted Chicken Salad With Summer Fruit Recipes

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GRILLED CHICKEN SALAD WITH SUMMER FRUIT



Grilled Chicken Salad with Summer Fruit image

A stunning salad featuring summer fruit and grilled chicken for a satisfying meal on hot summer days. Vary the fruit and nuts and enjoy a different version every week!

Provided by Getty Stewart

Categories     Main Course     Salad

Number Of Ingredients 20

2 chicken breasts
1/2 tsp salt
1/4 tsp black pepper
1 tsp chili powder
1/4 tsp garlic powder
pinch cayenne pepper
1/2 tsp granulated sugar
6 cups lettuce greens or spinach
1/4 cup strawberries, raspberries, cherries or red grapes
1/4 cup blackberries, saskatoons or blueberries
1/4 cup diced mango, peaches, or nectarines
1/4 cup walnuts, pecans, pepita seeds or sliced almonds
1/3 cup crumbled feta cheese
2 Tbsp chopped cilantro, basil or mint
1/2 cup canola oil
1/4 cup white wine vinegar
1 Tbsp lemon juice
2 Tbsp honey
1/2 tsp salt
1/8 tsp pepper

Steps:

  • Preheat grill to medium high.
  • Pat chicken dry with paper towel. Remember, there's no need to wash chicken, just remove any surface moisture.
  • Mix dry rub spices together in small bowl and rub all over chicken breasts.
  • Place chicken on clean, oiled grill until a meat thermometer inserted into the chicken reads 165°F (74°C) (about 10 minutes per side).
  • Remove chicken from grill and let cool for 5 minutes. Slice into thin strips and set aside.
  • Wash and prepare lettuce greens. Arrange on large platter.
  • Wash and slice your favourite fruits. Arrange on platter on top of lettuce greens.
  • Top with chicken pieces.
  • Sprinkle on nuts, feta and fresh herbs.
  • Combine dressing ingredients in small jar. Whisk or shake vigorously to combine and serve on the side to let everyone dress their own salad.

Nutrition Facts : Calories 587 kcal, Carbohydrate 28 g, Protein 29 g, Fat 41 g, Sodium 888 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving

LEMON-MINT CHICKEN SALAD



Lemon-Mint Chicken Salad image

Blend chicken pasta salad with a lighter touch in this recipe, with assorted fresh fruits and a sprightly mint and lemon yogurt dressing.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h30m

Yield 24

Number Of Ingredients 13

1 package (16 oz) uncooked bow-tie (farfalle) pasta
7 cups cubed cooked chicken
5 cups cubed cantaloupe
3 cups thinly sliced celery
2 cups dried cherries
1 cup sliced green onions
2 containers (8 oz each) low-fat lemon yogurt
1/2 cup reduced-calorie mayonnaise or salad dressing
1 to 2 tablespoons chopped fresh mint
1 tablespoon grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup sliced almonds, toasted

Steps:

  • Cook pasta as directed on package to desired doneness. Drain; rinse with cold water. In very large bowl, mix pasta and remaining salad ingredients.
  • In medium bowl, mix dressing ingredients. Add dressing to salad; mix well. Cover; refrigerate 3 hours to blend flavors. Just before serving, sprinkle with almonds.

Nutrition Facts : Calories 240, Carbohydrate 31 g, Cholesterol 40 mg, Fiber 2 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 12 g, TransFat 0 g

CHICKEN FRUIT SALAD



Chicken Fruit Salad image

Good things still come in small packages! This chicken salad made just for two is a fresh blend of chicken, fruit and a hint of mint.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 45m

Number Of Ingredients 7

1/3 cup plain fat-free yogurt
2 tablespoons mayonnaise or salad dressing
1 cup cubed cooked chicken
2/3 cup seedless green grapes
1 large fresh peach, chopped (3/4 cup)
1 medium celery stalk, diced (1/2 cup)
1 teaspoon chopped fresh mint leaves or 1/2 teaspoon dried mint leaves

Steps:

  • Mix yogurt and mayonnaise in medium bowl until smooth. Stir in remaining ingredients.
  • Cover and refrigerate at least 30 minutes until chilled.

Nutrition Facts : Calories 360, Carbohydrate 22 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 180 mg

CURRY CHICKEN AND SUMMER FRUIT SALAD



Curry Chicken and Summer Fruit Salad image

It only takes 20 minutes to make a light but filling salad made with chicken, grapes, melons and water chestnuts and a from-scratch curry dressing.

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 13

1 cup mayonnaise or salad dressing
1 tablespoon fresh lemon juice
1 teaspoon ground curry powder
1 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 can (8 oz) whole water chestnuts, drained, quartered
1 1/2 cups seedless red grapes, halved (about 1/2 lb)
1 cup honeydew melon cubes (about 1/2 lb)
1 cup cantaloupe melon cubes (about 1/2 lb)
6 lettuce leaves
1/3 cup sliced almonds, toasted*

Steps:

  • In large bowl, mix all dressing ingredients with whisk until smooth. Stir in remaining ingredients except lettuce leaves almonds.
  • Place 1 lettuce leaf on each of 6 salad plates. Divide salad over lettuce leaves. Top each salad with almonds.

Nutrition Facts : Calories 450, Carbohydrate 18 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 11 g, TransFat 0 g

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