Chicken Fruit salad

5 from 30 votes

Juicy chicken breast, fruits, nuts, salty blue cheese, and fresh greens topped with homemade vinaigrette dressing bring this crunchy summer salad with fruit to a whole new level.

Prep Time10

Cook Time18

Total Time28

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 871kcal

Author: Maureen Celestine

Equipment

Oven
skillet

Ingredients

For the Chicken and salad

2 boneless chicken breast (or boneless thighs)
Salt & ground black pepper to taste
½ teaspoon chicken powder
1 tablespoon olive oil
2 heads romaine lettuce, rinsed and chopped (abt 3 cups, heaped)
1 cup Fresh Strawberries, quartered
1 Gala apples, chopped (honeysuckle, fuji, or pink lady is fine)
⅓ cup Blueberries
¼ cup Roasted almonds, roughly chopped
¼ cup Granola (optional)
1 .oz Blue cheese

Red wine dressing

¼ cup Red wine vinegar
1½ tablespoons Dijon mustard
3 tablespoons honey
¼ cup Olive oil
2 garlic cloves, minced (or ½ teaspoon ground garlic)
Kosher Salt & Ground black Pepper to taste ( I used about ¼ teaspoon each)

Instructions

Start by seasoning the chicken. Place it in a Ziplock bag or bowl. Cover it with cling film and allow to rest in the refrigerator for about 30minutes.
Mix the vinaigrette: combine all the ingredients in a mason jar, cover and give it a firm shake. Set aside
Chop the veggies: if you haven’t done this earlier, now is the time to chop up the lettuce, Strawberries, apples, and blueberries.
Preheat the oven to 425°F
Grill the chicken: heat oil in a cast-iron pan over medium-high heat. Place chicken in pan top side down, leaving about 2 inches of space in between. Sear the chicken for 4- minutes, then flip it, and transfer it into the oven. Cover with foil, and bake for 18-20 minutes or until a thermometer inserted in the center of the meat reads 165°F or your desired doneness.
Remove from heat, and allow to rest for about 8-10 minutes before slicing.
Assemble the salad: To assemble the salad, distribute the lettuce evenly across serving bowls. Next, add the fruits, spacing them throughout the salad. Finally, top with toasted almonds, cranberries, and cheese.
Just before serving, drizzle the red wine vinaigrette over the salad. Enjoy

Notes

Nutritional facts:

Please remember that nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on the products used.

Nutrition