Grilled Chicken Summer Salad

Grilled Chicken Summer Salad

Don’t spend a beautiful day in the kitchen! Prepare this fruity main dish outdoors in half an hour.

Prep Time

30

Minutes

Total Time

00

Minutes

Makes

8

(2-cup)

8
boneless skinless chicken breast halves
1/2
teaspoon salt
1/2
teaspoon pepper
8
cups salad greens (from 10-oz. pkg.)
2
medium nectarines, pitted, sliced (about 1 1/2 cups)
1
red onion, thinly sliced
1
cup pecan halves, toasted
1/2
cup fresh blueberries
1
cup purchased raspberry-poppy seed or poppy seed salad dressing
  1. Heat gas or charcoal grill. When grill is heated, sprinkle both sides of chicken with salt and pepper; place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.
  2. Divide salad greens evenly onto individual serving plates. Top each with nectarines, onion, pecans and blueberries.
  3. Cut chicken into slices; arrange in center of each plate. Drizzle each with 2 tablespoons salad dressing.
Makes 8 (2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
This recipe also tastes great with grilled pork or shrimp.
Tip
To toast pecan halves, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or spread pecan halves in thin layer in microwave-safe pie pan. Microwave on High for 4 to 7 minutes or until golden brown, stirring frequently. If nectarines are hard when you purchase them, place them in a paper bag. Leave at room temperature until they have a fragrant aroma and are slightly soft when lightly pressed.

Nutrition Information:

1 Serving (2 Cups)
  • Calories 465
    • (Calories from Fat 280),
  • Total Fat 31g
    • (Saturated Fat 5g,),
  • Cholesterol 80mg;
  • Sodium 410mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 3g,
    • Sugars 13g),
  • Protein 28g;
Percent Daily Value*:
    Exchanges:
    • 1 Other Carbohydrate;
    • 1 Vegetable;
    • 3 1/2 Lean Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 1 ;
    *Percent Daily Values are based on a 2,000 calorie diet.