Sensational Summer Salad

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Take advantage of your grill to barbecue chicken breasts for a main-dish salad that’s loaded with cool, crunchy vegetables.

Tags: Intermediate, 30 mins, Entrées, Salads, Chicken/Poultry, Vegetables, Fruit, BBQ, Grilling, Summer, Summer Insider's Report 2012
Serves: 4
Skill level: Intermediate
Prep time: 18  minutes
Cooking time: 12  minutes
Total: 30  minutes

Additional Information


2 PC Blue Menu Air Chilled Boneless, Skinless Chicken Breasts (about 250 g)
Half head radicchio cored, leaves separated and thinly sliced
Half jicama, peeled and cut into thin strips (or 3 stalks of celery, cut into thin slices)
1/4 cup (50 mL) snow peas cut in half lengthwise
1 mango, peeled and cut in thin strips
1/4 cup (50 mL) thinly sliced fresh basil
1/4 cup (50 mL) PC Toasted Sesame Vinaigrette


  1. On lightly greased grill over medium-high heat, grill chicken for 4 to 6 minutes per side or until no longer pink inside; set aside.
  2. In large bowl, add radicchio, jicama, snowpeas, mango and basil. Pour in vinaigrette; toss to coat. Divide salad among 4 plates.
  3. Cut chicken into strips; arrange in fan-shape on top of salad, using ½ breast per person.

Chef's Tips

For a speedy mid-week dinner, use a rotisserie chicken from the deli for the chicken element of this dish.

Nutritional Information

Calories 180 Cal
Fat 4.5 g
Sodium 170 mg
Carbohydrate 18 g
Fibre 1g
Protein 17 g