Chicken Breast and Fruit Salad

By Sandra B – Toronto, ON
Chicken Breast and Fruit Salad
  • Prep Time: 20
  • Total Time: 45
  • Servings: 8

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About this Recipe

Some of us will want fresh lighter fare for the pre-game meal. This tasty salad used Maple Leaf Prime Chicken Breasts sliced into a roasted fruit, bacon and herb salad and tossed in a light vinaigrette.


2 lb roasted sliced fruit such as cherries, peaches, apple, pear, etc.
2 Pkg Maple Leaf Prime Natually Portions Chicken Breasts
12 strips of Maple Leaf Bacon
1/4 red onion, diced
1/4 cup natural liquid honey
1 tsp garlic powder
2 pinches, cayenne powder (to taste)
1 lemon, juiced
1 cup extra virgin olive oil
1/2 cup unsalted cashews or pecans, chopped
1/4 cup finely chopped fresh coriander leaves
4 belgian endive, leaves removed, sliced.
1/2 tsp cinnamon powder (optional)


Marinate Chicken breasts and the fruit (in separate bowls) in a mixture of (half the) lemon juice, olive oil, honey and spices for at least 1 hour.
Grill Chicken Breasts for 15 minutes on medium high, discard the leftover marinade.
Grill/roast the fruit for 10 minutes until caramelized - do not burn. If cooking in a pan, add a little butter to the fruit. (option, you may add a little honey too).Toss with cinnamon powder and cool.
Grill bacon for 3-5 minutes (do not burn). Cut into bite size pieces.
Slice chicken breasts, chop bacon and add the caramelized fruit.
Place all the cooked ingredients into a bowl with the cashews, endive leaf slices, diced red onion combine the remainder of the lemon juice, olive oil, honey and spices into a dressing.
Toss with chopped coriander leaves.
Serve while warm.


Hearty enough to satisfy, this dish is healthy, tasty and light enough for health concious Grey Cup fans.

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