Sunday, April 11, 2010

Chicken Fruit Salad

As the good weather hits the streets of NYC, it's time to break out the salad love.  Nothing sounds better to me then a few amazing crisp salads on a hot spring or summer's day, don't you think?  Well.  I certainly do.  We have to get ready for bathing suit season!  And nothing does that faster then great and healthy salads with tons of protein!

Chicken Fruit Salad

*found in Cooking Light magazine

I love this recipe because the medley of fruits compliments the proteins in the salad.

1 (10 ounce) package of italian blend salad greens (about 6 cups)
2 cups grilled chicken breast
1 cup blueberries
1 cup quartered strawberries
1 cup sliced banana
1 cup sliced peeled kiwi fruit (about 3 cups)
2 tbsp. pine nuts toasted
2 tbsp. herbed goat cheese

Raspberry Dressing:

*you can make ahead of time and refrigerate this dressing up to one week ahead.

1/3 cup honey
1//4 cup raspberry red wine vinegar
1/4 cup plain fat free yogurt (try greek yogurt like Fage or regular yogurt like stonyfields)
1 tbsp. dijon mustard
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. black pepper

1. Combine all the ingredients together and stir with a whisk.  Yield: 3/4 cup (serving size is 3 tbsp.)


Arrange 1 1/2 cups salad greens on each of the four plates.  Divide the remaining ingredients except the raspberry dressing equally among 4 plates.  Drizzle each serving with 3 tbsps raspberry dressing.

Serves 4



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