Chicken-Fruit Salad

Chicken-Fruit Salad Recipe
Randy Mayor; Jan Gautro
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.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

(Totals include Raspberry Dressing)

October 2001
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