Grilled Chicken and Fruit Salad With Lemon Vinaigrette
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 cups baby spinach leaves
- 4 boneless skinless chicken breasts
- 1⁄2 cup raisins (I used golden)
- 1⁄2 cup dried apricot, chopped
- 1⁄2 cup cashews, pieces chopped
- 1 small cucumber
- 1 cup grape tomatoes
- 1 cup extra virgin olive oil
- 1⁄4 cup fresh lemon juice
- 1 tablespoon fresh thyme leave
- 3 garlic cloves, chopped
- 1 teaspoon kosher salt
- fresh ground pepper
directions
- Grill chicken breasts and slice on the bias.
- Wash and carefully dry spinach leaves.
- Remove stems and fill salad bowl.
- Slice cucumbers and arrange around the edge of the bowl.
- Scatter tomatoes over salad and arrange chicken on top.
- Sprinkle with nuts and fruit.
- Combine olive oil, lemon juice, thyme, garlic, salt and pepper in blender and mix thoroughly.
- Serve.
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Reviews
-
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!!!
RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.