Chicken-Fruit Salad
Randy Mayor; Jan Gautro
Serve with poppy seed muffins from the bakery.
Yield: 4 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 332
- Calories from fat: 24%
- Fat: 8.8g
- Saturated fat: 2.4g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 2.1g
- Protein: 15.9g
- Carbohydrate: 53.3g
- Fiber: 5.9g
- Cholesterol: 32mg
- Iron: 2.7mg
- Sodium: 699mg
- Calcium: 114mg
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
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)
Chicken-Fruit Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Poultry
- OCCASION: Autumn, Spring, Summer, Winter, Mother's Day
- PUBLICATION: Cooking Light
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Curried Chicken Salad
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Stone Fruit Chicken-Rice Salad
Cooking Light
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