Tuesday, August 27, 2013

How to Make Chicken Fruit Salad

Grilled and cubed chicken breasts are tossed with mangoes, cranberries, raspberries, blackberries, mandarin oranges, cantaloupe, strawberries, watermelon, cucumber, radish, celery, and leafy greens, and topped with chopped pecans, cashews, and almonds in this super colorful and ultra flavorful chicken fruit salad recipe. Seasoned with a simple lemon and oil dressing, this is the ultimate summer salad.

Chicken Fruit Salad Recipe

Prep Time: 20 mins
Cook Time: 20 mins
Servings: 6-10

4 grilled chicken breasts (season as you prefer), cooled and cut into cubes
1 lb. of mixed leafy greens such as Spring Mix or any lettuce type you prefer
1 cup each blackberries; raspberries; dried cranberries (unsweetened); and mango (cubed)
2 cup each mandarin (or tangerine) oranges (peeled and sectioned); cantaloupe (cubed); sliced strawberries; watermelon (cubed)
1 cup each cucumbers (chopped); radishes (diced); celery (sliced)
Lemon Juice (to taste)
Olive oil (to taste)
Salt and Pepper (to taste)
1 cup pecans, cashews, or almonds or a mix (optional)

1. In a large bowl, mix together all the fruits and vegetables. Add the cubed chicken. You can either add it cold or warm, but it is more flavorful and juicy when added warm. Add the greens and gently turn to mix the ingredients.

2. Drizzle preferred amounts of lemon juice and olive oil over the salad. Add salt and pepper to taste to the salad. Again, gently turn the salad to blend all ingredients. Garnish with nuts. Serve as is or with your favorite dressing.

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