Summer Fruit Chicken Salad Recipes

SUMMER FRUIT CHICKEN SALAD

Steps:

• In a large bowl, place Fresh Blueberry (1 cup), Celery (1 cup), Grape Tomatoes (1 cup), Corn Kernels (1/2 cup), Slivered Almonds (1/2 cup), Scallion (1/2 cup), Dried Cranberries (1/2 cup), and Chicken (4 cup).
• Whisk together Greek Yogurt (1/2 cup), Mayonnaise (1/2 cup), Honey (2 teaspoon), and Salt (1 teaspoon). Pour onto the chicken salad mixture. Toss until ingredients are coated.
• Top with Apricot (to taste) and Avocado (to taste). Serve and enjoy!

GRILLED CHICKEN SALAD WITH SUMMER FRUIT

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.

SUMMER SPLASH CHICKEN SALAD

Steps:

• In a bowl, mix the first five ingredients until blended. Add chicken, grapes, mango and watermelon; toss gently to combine., Divide lettuce among four plates; top with chicken mixture. Sprinkle with pistachios.

SUMMER CHICKEN SALAD

Steps:

• For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper.
• Heat a grill and drizzle with the olive oil. Grill the chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Set aside to cool.
• Grill the corn for a few minutes, until still crunchy but colored. With a very sharp knife, shave the kernels off each corn cob. Combine with the dill, celery and onions in a large bowl. Set aside.
• For the dressing: Mix together the feta, half-and-half, mayonnaise and sour cream in a bowl. Stir in the sugar, lemon juice and some salt and pepper. Stir, and then taste. Add more salt if necessary; do not undersalt!
• Slice the chicken on the bias to create flat, randomly shaped pieces. Throw into the bowl with the celery, onions and corn. Stir to combine. Pour half of the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; it should be light! At the end, toss in the blueberries to lightly coat them in the dressing.
• Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra dill.

GRILLED CHICKEN SALAD WITH SEASONAL FRUIT

Steps:

• Preheat the grill for high heat.
• Lightly oil the grill grate. Grill chicken 8 minutes on each side, 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, mustard, salt, and pepper. Process until smooth.
• Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

SUMMER CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Place the salad greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with almonds.