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Grilled Chicken & Fruit Salad

Active Time: 30 minutes • Total Time: 30 minutes • Serves: 6


1-1/4 pounds Schnucks Natural boneless, skinless chicken breast halves
Schnucks nonstick cooking spray
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup sliced almonds (about 1 ounce)
1/2 small lemon
1 container (6 ounces) low-fat vanilla yogurt
1/4 cup Schnucks light sour cream
2 tablespoons Schnucks honey
12 ounces fresh strawberries, hulled and cut into 3/4-inch pieces (about 2 cups)
1 cup drained fresh pineapple chunks, cut into 1/2-inch pieces
2 tablespoons chopped fresh basil leaves
1 package (5 ounces) spring mix salad greens

1. Prepare outdoor grill for direct grilling over medium heat. Spray both sides of chicken with nonstick cooking spray; sprinkle with salt and pepper. Place chicken on hot grill rack. Cover and cook 12 to 14 minutes or until chicken loses its pink color throughout and reaches an internal temperature of 165°F, turning once halfway through cooking; transfer to plate. When cool enough to handle, cut chicken into 1/2-inch pieces.

2. In small skillet, toast almonds over medium-low heat 3 to 4 minutes or until golden brown, stirring frequently. Transfer to plate to cool. From lemon, squeeze 1 tablespoon juice into large bowl. Stir in yogurt, sour cream and honey until combined. Fold in chicken, almonds, strawberries, pineapple and basil until combined. Makes about 7 cups.

3. To serve, divide salad greens between each of 6 dinner plates; top greens with chicken salad to serve.


Each serving: about 211 calories, 6 g total fat (1 g saturated),
49 mg cholesterol, 185 mg sodium, 20 g carbohydrate,
2 g fiber, 21 g protein

Cook’s Wisdom

Chicken salad can be prepared through step 2 up to 1 day in advance, but fold in toasted almonds and basil just before serving.