Grilled Chicken Summer Salad

  • Prep 30 min
  • Total 0 min
  • Servings 8

Ingredients

  • 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

Steps

  • 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.

  • This recipe also tastes great with grilled pork or shrimp.
  • 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 Facts

Serving Size: 2 Cups
Calories
465
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
5g
25%
Cholesterol
80mg
27%
Sodium
410mg
17%
Total Carbohydrate
18g
6%
Dietary Fiber
3g
12%
Sugars
13g
Protein
28g
% Daily Value*:
Vitamin A
36%
36%
Vitamin C
12%
12%
Calcium
4%
4%
Iron
12%
12%
Exchanges:
1 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat; 4 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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