The fruit goes on the grill first, brushed with olive oil and given just long enough to pick up the marks without going soft. The chicken follows in the same grill pan, seasoned and cooked through, then rested under foil for ten minutes so the juices stay in. The sunflower seeds toast in the oven while both are resting. Everything comes together on the plate in layers: greens first, then grilled fruit and red grapes, then the toasted seeds, then sliced chicken fanned over the top, then Pecorino shaved across everything and the vinaigrette drizzled over last.

The vinaigrette; olive oil, apple cider vinegar, white wine vinegar, Dijon, and lime juice, is sharp enough to cut through the sweetness of the grilled fruit without dominating the bowl. This is a full meal for two built around the grill and the best fruit of the season. Make it between June and September when the produce is worth it.

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Key Ingredients in This Recipe

Key ingredients to make a grilled chicken and summer fruit salad

You’ll find the complete list of ingredients and exact quantities in the recipe below.

FOR THE SALAD

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

FOR THE VINAIGRETTE

Olive oil
Apple cider vinegar
White wine vinegar
Dijon mustard
Lime juice

Watch this short video below to see how quickly and easily this recipe comes together.

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 1 - 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.

Step 2 - Heat a grill pan and grill the fruit pieces until they grill marks appear on both sides, about 3 minutes in total.

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 Mango, Spinach Salad with Cranberries — Grilled Mango & Spinach Salad

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