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Chicken-Fruit Salad

Randy Mayor; Jan Gautro
Yield 4 servings
This main dish chicken and fruit salad is made by topping mixed salad greens with grilled chicken breast strips, fresh fruit, goat cheese and drizzling with a creamy  raspberry dressing. Serve with poppy seed muffins from the bakery.

Ingredients

  • 1 (10-ounce) package Italian-blend salad greens (about 6 cups)
  • 2 cups grilled chicken breast strips (such as Louis Rich; about 6 ounces)
  • 1 cup blueberries
  • 1 cup quartered strawberries
  • 1 cup sliced banana
  • 1 cup sliced peeled kiwifruit (about 3 kiwifruit)
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons herbed goat cheese
  • Raspberry Dressing

Nutrition Information

  • calories 332
  • caloriesfromfat 24 %
  • fat 8.8 g
  • satfat 2.4 g
  • monofat 3.3 g
  • polyfat 2.1 g
  • protein 15.9 g
  • carbohydrate 53.3 g
  • fiber 5.9 g
  • cholesterol 32 mg
  • iron 2.7 mg
  • sodium 699 mg
  • calcium 114 mg

How to Make It

  1. Arrange 1 1/2 cups salad greens on each of 4 plates. Divide the remaining ingredients except Raspberry Dressing equally among 4 plates. Drizzle each serving with 3 tablespoons Raspberry Dressing.

  2. (Totals include Raspberry Dressing)