Grilled Chicken and Fruit Salad With Lemon Vinaigrette

Submitted by Cathleen Colbert

"Perfect for those hot days in the desert!"

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 4

ingredients

• 946.36 ml baby spinach leaves
• 4 boneless skinless chicken breasts
• 118.29 ml raisins (I used golden)
• 118.29 ml dried apricot, chopped
• 118.29 ml cashews, pieces chopped
• 1 small cucumber
• 236.59 ml grape tomatoes
• 236.59 ml extra virgin olive oil
• 59.14 ml fresh lemon juice
• 14.79 ml fresh thyme leave
• 3 garlic cloves, chopped
• 4.92 ml kosher salt
• fresh ground pepper

directions

1. Grill chicken breasts and slice on the bias.
2. Wash and carefully dry spinach leaves.
3. Remove stems and fill salad bowl.
4. Slice cucumbers and arrange around the edge of the bowl.
5. Scatter tomatoes over salad and arrange chicken on top.
6. Sprinkle with nuts and fruit.
7. Combine olive oil, lemon juice, thyme, garlic, salt and pepper in blender and mix thoroughly.
8. Serve.

Reviews

[Susie D]

This was a very colorful fresh salad, which I liked about it. I did add a little shredded purple cabbage to the mix. There was just enough dressing to toss into the salad, this is not a pour on dressing. I liked the crisp flavor the dressing added and it worked really well with the spinach, chicken, cashews, and fruit. I did use lots of fresh cracked black pepper. I could also see adding a hard-boiled egg to this one. I served this alongside a cup of soup for lunch. Thanks Chef!!!