Nothing beats fresh fruit in the summer, right? There’s so much to choose from, and the mix-and-match possibilities are endless. Want to switch things up? Try tossing some or all slices on the grill—it adds a whole new layer of flavor and fun. That’s what I did in this salad and it’s just what I needed to make this salad a hit.
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Chicken breast
- Lettuce – any type will do. I used curly endive and arugula.
- Mango
- Plums
- Red grapes
- Pineapple
- Sunflower seeds – or pine nuts, almonds, pepitas are great alternatives.
- Pecorino Romano cheese
- Vinaigrette
- Olive oil
- Apple cider vinegar
- White wine vinegar
- Dijon mustard
- Lime juice
How to Make Grilled Chicken & Summer Fruit Salad
Step 1 – Peel the pineapple and cut into chunks. Peel the mango and cut in wedges. Cut the plums in wedges (no need to peel them). Brush all the sides of the fruit with olive oil.
Step 2 – Heat a grill or grill pan and grill the fruit pieces until grill marks appear on both sides, about 3 minutes in total.
At the same time toast the sunflower seeds in the oven.
- Step 3 – Season the chicken breast and rub with olive oil. Cook in the same grill pan until grill marks appear on both sides. This will take about 7 minutes per side or until the internal temperature reads 165 degrees F. Cover the chicken with foil and rest for 10 minutes.
Step 4 – Divide the lettuce over 2 individual plates or one larger. Transfer lettuce over to this plate; I used a combination of a curly endive and arugula. This is a visibly attractive base and adds texture and flavors.
Make the vinaigrette by mixing olive oil, apple cider vinegar, white wine vinegar, mustard, lime juice, salt & pepper.
Step 5 – Divide the grilled fruits and the halved grapes over the greens and drizzle with some of the vinaigrette.
Step 6 – Sprinkle the toasted sunflower seeds over the salad. Slice the grilled chicken on a diagonal and arrange on top of the salad, together with shaved Pecorino Romano cheese. Drizzle with the remaining vinaigrette.
Roasting fruits and vegetables is a way to deepen the flavors as it caramelizes the sugars. Below are some more recipes.
Other Recipes with Grilled Fruit to Try
- Grilled Apricot Couscous Salad
- Grilled Little Gem Lettuce with Blue Cheese Dressing
- Grilled Peaches on Mascarpone Cream
Grilled Chicken & Summer Fruit Salad
Pin Recipe FacebookIngredients
- 8 ounces chicken breast
- salt & pepper
- 1 mango, peeled and cut in wedges
- 2 red plums, cut in wedges
- 1 cup pineapple, cut in chunks
- 1 cup red grapes
- 1 cup arugula
- 1 cut endive, curly
- 2 tablespoons sunflower seeds
- 2 ounces Pecorino Romano cheese, shaved
Vinaigrette
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon white wine vinegar
- 1/2 tablespoon Dijon mustard
- 2 tablespoons lime juice
- salt & pepper
Instructions
- Peel the pineapple and cut in chunks. Peel the mango and cut in wedges. Cut the plums in wedges (no need to peel them). Brush all the sides of the fruit with olive oil.
- Heat a grill or grill pan and grill the fruit pieces until grill marks appear on both sides, about 3 minutes in total.
- At the same time toast the sunflower seeds in the oven.
- Season the chicken breast with your favorite spices and cook in the same grill pan until grill marks appear on both sides. This will take about 7 minutes per side or until the internal temperature reads 165 degrees F.
- Divide the lettuce over 2 plates or a larger one. Any type of lettuce will do here; I used a combination of a curly endive and arugula. This is visibly attractive base and add texture and a combination of flavors.
- Make the vinaigrette by mixing olive oil, apple cider vinegar, white wine vinegar, mustard, lime juice, salt & pepper.
- Divide the grilled fruits and the grapes (halved) over the greens and drizzle with some of the vinaigrette.
- Sprinkle the toasted sunflower seeds over the salad. Slice the grilled chicken on a diagonal and arrange on top of the salad. Place some shaved Pecorino Romano cheese on top and drizzle the remaining vinaigrette.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.