Summer Salad with Grilled Chicken

This is the perfect recipe to use up your leftover grilled chicken!  The combination of fruits, grilled chicken, and citrus dressing make for the perfect bite of summer. 


  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1 garlic clove, crushed
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 6 cups Romaine lettuce, torn into pieces
  • 1/2 cup strawberries, sliced
  • 1/2 cup blueberries
  • 1/2 cup pineapple chunks
  • 1/2 cup Mandarin Oranges, drained
  • 1/4 cup slivered almonds


  • 3 Tbsp apple cider vinegar
  • 1/2 limes, juiced
  • 2 Tbsp honey
  • 1 clove garlic, minced
  • 1/2 cup olive oil
  • 2 Tbsp orange juice
  • 1 Tbsp poppy seeds
Summer Salad with Grilled Chicken


Servings: 6


To grill chicken: Place the chicken in a baking dish or a resealable bag. Add olive oil, balsamic vinegar, garlic, salt and pepper.  Marinate for at least 30 minutes.  Heat your grill to medium-high heat. Grill the chicken for 5 to 6 minutes per sides.

If you have leftover chicken: In a large bowl, layer the lettuce, strawberries, pineapple, blueberries and oranges. Toss well. Add the chicken and almonds.  Drizzle with dressing and add poppyseeds, if desired.

Dressing: Combine the vinegar, orange juice, lime juice, honey, garlic, salt and pepper. Add the olive oil and shake or whisk until dressing is emulsified. Store in refrigerator.