Don’t spend a beautiful day in the kitchen! Prepare this fruity main dish outdoors in half an hour.
Grilled Chicken Summer Salad
- Prep Time 30 min
- Total 0 min
- Servings 8
- Ingredients 9
Ingredients
- 8 boneless skinless chicken breast halves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 cups salad greens (from 10-oz. pkg.)
- 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
Instructions
-
Step1Heat 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.
-
Step2Divide salad greens evenly onto individual serving plates. Top each with nectarines, onion, pecans and blueberries.
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Step3Cut chicken into slices; arrange in center of each plate. Drizzle each with 2 tablespoons salad dressing.
Nutrition
465
Calories
31g
Total Fat
28g
Protein
18g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 2 Cups
- Calories
- 465
- Calories from Fat
- 280
- Total Fat
- 31g
- 48%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 80mg
- 27%
- Sodium
- 410mg
- 17%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 13g
- Protein
- 28g
% Daily Value*:
- Vitamin A
- 36%
- 36%
- Vitamin C
- 12%
- 12%
- Calcium
- 4%
- 4%
- Iron
- 12%
- 12%
Exchanges:
1 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat; 4 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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