Grilled chicken salad with summer fruit is a show stopper. Not only does it make the most of our delicious summer fruit, the grilled chicken provides a nutritious source of protein to make this a perfect lunch or dinner on a hot summer day.
We change the fruit and nut combination every time we make this salad, so we never tire of having it throughout the summer. I usually choose a red, blue and yellow fruit to really stand out. Whatever combination you choose, I know you’ll love the sweet, juicy flavour of fruit with the salty feta, crunchy nuts and flavourful herbs. The light dressing ties it all together and the grilled chicken provides tasty, satisfying protein to turn this salad into a complete meal.
A tasty and beautiful meal like this that combines fresh, seasonal produce with locally sourced protein like Manitoba chicken is always a winner in my books. It’s so satisfying when food looks good, tastes good and supports local producers. That’s why I’m always happy when I have the opportunity to partner with Manitoba Chicken Producers on posts like this.
Throughout my partnership with Manitoba Chicken Producers, I’ve had the opportunity to learn more about how chickens are raised now a days, which is a lot different than when I raised chickens as a teenager! I particularly enjoyed getting to meet and hear from Rachel Plett a Manitoba Chicken farmer who explained the difference between broilers and breeders, why chickens live in barns, what chickens eat and that in Canada, chickens are never given any hormones or steroids. If you’re curious, check out Rachel’s Farm Tour or read more about chicken farming in Manitoba.
Recipe Grilled Chicken Salad with Summer Fruit
Grilled Chicken Salad with Summer Fruit
- 2 chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp chili powder
- 1/4 tsp garlic powder
- pinch cayenne pepper
- 1/2 tsp granulated sugar
- 6 cups lettuce greens or spinach
- 1/4 cup strawberries, raspberries, cherries or red grapes
- 1/4 cup blackberries, saskatoons or blueberries
- 1/4 cup diced mango, peaches, or nectarines
- 1/4 cup walnuts, pecans, pepita seeds or sliced almonds
- 1/3 cup crumbled feta cheese
- 2 Tbsp chopped cilantro, basil or mint
- 1/2 cup canola oil
- 1/4 cup white wine vinegar
- 1 Tbsp lemon juice
- 2 Tbsp honey
- 1/2 tsp salt
- 1/8 tsp pepper
- Preheat grill to medium high.
- Pat chicken dry with paper towel. Remember, there's no need to wash chicken, just remove any surface moisture.
- Mix dry rub spices together in small bowl and rub all over chicken breasts.
- Place chicken on clean, oiled grill until a meat thermometer inserted into the chicken reads 165°F (74°C) (about 10 minutes per side).
- Remove chicken from grill and let cool for 5 minutes. Slice into thin strips and set aside.
- Wash and prepare lettuce greens. Arrange on large platter.
- Wash and slice your favourite fruits. Arrange on platter on top of lettuce greens.
- Top with chicken pieces.
- Sprinkle on nuts, feta and fresh herbs.
- Combine dressing ingredients in small jar. Whisk or shake vigorously to combine and serve on the side to let everyone dress their own salad.
- Use your favourite pre-mixed spice rub or bbq sauce to grill chicken.
- Use leftover cooked chicken or store-bought rotisserie chicken.
- Use pre-mixed salad dressing.
Salad Making Tips
- Use a platter instead of a deep bowl to create a beautiful display and help prevent fruits and nuts from getting lost at the bottom of the bowl.
- Dress the salad just before serving so the lettuce does not get soggy, or let each dinner guest dress their own salad.
- Undressed salad can be stored for up to two days.
- For even longer storage keep grilled chicken separate in the fridge for 3 days. The dressing will last up to 7 days.
Tips for Grilling Chicken Breasts
- Choose uniform sized chicken breasts and remove filets to grill separately.
- Even out the thickness of the chicken breasts by using a meat mallet, rolling pin or heavy pan to pound down the thickest parts to an even thickness of about 3/4 inch.
- Arrange seasoned chicken on hot, oiled grates.
- Keep the lid down on the barbecue to keep the heat in.
- Cook approximately 8-10 minutes per side. Use an internal thermometer to ensure chicken is done to 165°F or 74°C.
- For the most tender chicken, let chicken breasts rest for 5 minutes after they come off the grill.
- For more tips on tasty tender grilled chicken read Get Grilling by Manitoba Chicken Producers.
Are you ready to try this super summer chicken and fruit salad? When you do let me know what you think and if you’re on social media, please take a photo and tag #getgettys and @ManitobaChicken so we can see it and like it!
This recipe was written in paid partnership with the Manitoba Chicken Producers. As always, opinions are my own and a sincere reflection of life in my home.
Getty Stewart is a Professional Home Economist, speaker, frequent media guest and writer sharing tips and recipes to build confidence and teach skills on how to use whole seasonal foods. She is the author of several recipe books, Founder of Fruit Share, a mom and veggie gardener. Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this.