Chicken & Fruit Salad with Blood Orange Dressing
Prep time
Cook time
Total time
Tender grilled chicken on top of a bed of mixed greens surrounded by strawberries, blueberries, fennel, candied almonds and topped with a sweet blood orange dressing.
Recipe type: Salad
Cuisine: American
Serves: 4
  • 16 oz chicken breast, skinless boneless
  • 1 tsp. olive oil
  • salt & pepper
  • 8 cups mixed greens (any lettuce you love)
  • ½ fennel bulb, thinly sliced
  • 2 cups strawberries, sliced
  • 1 cup blueberries
  • ¼ cup candied almonds, chopped small
  • For dressing:
  • ¼ cup Blood Orange Juice (3 oranges)
  • zest from one Blood Orange
  • ½ tsp. Dijon mustard
  • 1½ tsp. lemon juice
  • 1½ tsp. honey
  • ¼ cup olive oil
  1. Turn grill to medium heat.
  2. Rub 1 teaspoon of olive oil over chicken and lightly sprinkle with salt and pepper. Place on grill and cook each side for about 5 minute or until no longer pink. Take chicken off the grill and let cool for a few moments. Then cut into bite size pieces.
  3. Meanwhile; divide between 4 plates, mixed greens, fennel, strawberries, and blueberries. Top salad with chicken and top with candied almonds.
  4. To make Blood Orange Dressing:
  5. In a bowl, add blood orange juice and zest, dijon mustard, honey, lemon juice and olive oil; whisk together until combined. Makes about ⅔ cups.
Nutrition Information
Serving size: ¼ of recipe Calories: 376 Fat: 21 Carbohydrates: 21 Sugar: 10 Sodium: 178 Fiber: 7 Protein: 29 Cholesterol: 65
Recipe by PB + P Design at