Chicken-Fruit Salad

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

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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

  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)
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