Chicken Fruit Summer Salad
Servings 2
Calories 1001kcal
Ingredients
Watermelon Mint Drink
- 3 cups Watermelon cut into chunks
- 16 oz Water
- ½ cup Fresh mint
- Ice cubes
For the Salad
- 8 oz Chicken breast boneless skinless
- 1 tsp Extra-virgin olive oil
- 4 cups Spring mix
- 1/2 cup Blueberries
- ½ cup Raspberries
- ¼ cup Pistachio nuts
- ¼ cup Red onion sliced thin
- 2 oz Goat cheese diced
- 1 cup Cucumber sliced
Seasoning
- Salt
- Black pepper
For the Dressing
- 1 TBSP Apple cider vinegar
- 1/2 TBSP Dijon mustard
- ½ tsp Fresh thyme chopped
- 3 TBSP Extra-virgin olive oil
Garlic Melted Cheese Bread
- 2 slices Crusty bread
- 2 TBSP Butter softened
- 1 clove Garlic minced
- 1/2 cup Mozzarella cheese shredded
Instructions
- Preheat the oven broiler.
- For the Watermelon Mint Drink: Mix the ingredients for the drink together and refrigerate until ready to serve.
- Season the chicken well on both sides with salt and pepper and drizzle with oil.
- Preheat the grill on medium heat.
- Grill the chicken well on both sides to an internal temperature of 160°F (71℃) using a thermometer. Once cooked, set aside to rest for 5 minutes before dicing into bite sized pieces.
- Make the dressing: In a small bowl, whisk together all the ingredients until thick and emulsified. Season with salt and pepper to taste.
- Toast the bread. Spread with butter and garlic. Top with cheese. Place under the broiler until melted and bubbly.
- Top the greens with berries, pistachios, red onion, goat cheese, chicken, and cucumber, then drizzle with the dressing.
- Serve the salad with bread and watermelon mint juice.
Nutrition
Calories: 1001kcal | Carbohydrates: 73g | Protein: 51g | Fat: 59g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.5g | Cholesterol: 134mg | Sodium: 992mg | Potassium: 1366mg | Fiber: 9g | Sugar: 26g | Vitamin A: 3700IU | Vitamin C: 59mg | Calcium: 386mg | Iron: 7mg