BBQ CHICKEN AND FRUIT SALAD
Baste chicken breasts with BBQ sauce and broil with pineapple, then slice and serve over mixed greens and strawberries to make this sweet and savory salad.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Broil chicken 4 inches from heat 20 to 25 min. or until chicken is done (165ºF.), turning and brushing frequently with barbecue sauce for the last 15 min. and adding pineapple for the last 5 min. of broiling time.
- Cut chicken into strips.
- Arrange greens and strawberries on serving plate. Top with chicken and pineapple. Serve with dressing.
Nutrition Facts : Calories 320, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g
GRILLED CHICKEN AND FRUIT SALAD
Thanks to fresh, colorful kiwi, raspberries and cantaloupe, this savory and sweet idea is as pretty as it is smart.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat greased grill to medium-high heat.
- Grill chicken 10 min. on each side or until done (165ºF), turning and brushing occasionally with barbecue sauce. Cut into strips.
- Cover 4 salad plates with greens; top with fruit, onions and chicken. Drizzle with dressing.
- Serve with crackers.
Nutrition Facts : Calories 440, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 29 g
GRILLED CHICKEN AND FRUIT SALAD
A dynamite grilled chicken and tropical fruit salad that is nice on a warm summer evening. 8 hour chill time.
Provided by ratherbeswimmin
Categories Chicken
Time 1h24m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To make the chicken and salad: In a small bowl, add the marmalade, soy sauce, lemon juice, and fresh ginger; stir to combine; remove 1/4 cup marmalade mixture and refrigerate.
- Put chicken breast halves in a large heavy-duty plastic zip-lock bag; add in the remaining marmalade mixture; seal bag; shake around to coat; chill 8 hours, turning occasionally.
- Cut pineapple into spears.
- Peel jicama and cut into 1/2-inch slices.
- Put the pineapple and jicama in a large heavy-duty plastic zip-lock bag; add in the reserved marmalade mixture; seal and shake around to coat; chill in the refrigerator for 8 hours.
- Make the vinaigrette: Add all vinaigrette ingredients to a small bowl; whisk to combine; set aside.
- Take chicken out of marinade bag and discard marinade.
- Drain pineapple mixture.
- On a well greased grill rack, grill chicken over medium-high heat 5-6 minutes on each side or until done.
- Grill pineapple and jicama 2-3 minutes on each side.
- Cut chicken, pineapple, and jicama into bite-sized pieces.
- Add chicken, pineapple, jicama, strawberry halves, and raspberries to a large bowl; add orange-raspberry vinaigrette and toss gently.
- Serve salad over lettuce leaves.
EASY FRUITED CHICKEN SALAD
This is a recipe I discovered by accident. While trying to make the Betty Crocker® chicken salad, I discovered I didn't have all the spices. '...quick, what can I substitute...' This has been a family favorite ever since.
Provided by jo1527
Categories Salad
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 5.8 g, Cholesterol 44.4 mg, Fat 22.9 g, Fiber 1.2 g, Protein 14.7 g, SaturatedFat 3.3 g, Sodium 147.5 mg, Sugar 4 g
CHICKEN FRUIT SALAD
I love the challenge of finding creative new ways to serve foods. So putting peaches in chicken salad seems only natural. My husband and I enjoy this hearty cool salad on hot summer evenings.-Elizabeth Waden, Timmonsville, South Carolina
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 11 ingredients. In a small bowl, whisk the mayonnaise, orange juice, sugar, ginger and pepper; pour over salad and toss to coat. Serve on a bed of lettuce.
Nutrition Facts : Calories 207 calories, Fat 5g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 157mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
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