Grilled Chicken Summer Salad

Don’t spend a beautiful day in the kitchen! Prepare this fruity main dish outdoors in half an hour.

  • prep time 30 min
  • total time
  • ingredients 9
  • 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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