Grilled Chicken Berry & Glazed Pecan Fruit Salad

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NOTE: Chicken is fully cooked, but the raspberry vinaigrette makes it look pink in the photos…sorry 🙂

I’ve been making these salads for years and have recently noticed an unnamed fast food chain has added something similar to their menu. Not to seem snobbish, but there is NO comparison between my homemade version and theirs. Fast food chains, in my opinion, only offer remnants of tastes—not the full flavors these great summertime salads deserve. Not to mention the freshness on every level imaginable.

This is a superb, savory, yet sweet summer fruit salad which satisfies all of your cravings. I use berries, predominantly, but the list of fruits are endless during the summer season. Peaches, pears and figs, just to name a few may be added or substituted. Raisins or other dried fruits can be added or substituted as well, but the sweetness and texture they provide really compliments this delectable fresh salad, so don’t forget them or the glazed nuts!

Serve with a slice of crusty bread of choice accompanied by a tall stem of Pinot Grigio…

Glazed Cinnamon Pecans


2- 8 oz boneless chicken breasts; seasoned with your favorite BBQ seasoning, grilled

1/2 cup each, sliced, fresh strawberries, blackberries, blueberries

3/4 cup sliced, cubed cantaloupe

1/2 cup glazed cinnamon pecans or other glazed nuts

4 cups mixed salad greens of choice

1/3 cup dried cranberries

Raspberry vinaigrette salad dressing; use brand of choice and desired amounts; I like “Girards” or venture to make homemade.

Drizzling of Balsamic Glaze

raspberry vinaigrette
Raspberry Vinaigrette


Grill breasts, assemble greens on a large plate or platter, top with sliced cooked chicken, scatter berries, cantaloupe, nuts and dried cranberries, Drizzle with vinaigrette and Balsamic glaze, salt and pepper to taste.

Makes 2-4 servings. Remember to serve with Vino!! Pinot Grigio is my choice–this time 😉 Buon Appetito!

Pinot Grigio

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