Chicken Fruit Salad

Whenever I think about summer meals, the vibrant and refreshing Chicken Fruit Salad springs to mind. It’s one of those dishes that instantly transports me to sunny days spent outdoors with friends and family. Picture this: a warm afternoon, a gentle breeze, and the tantalizing aroma of marinated chicken sizzling away on the grill. This delightful salad combines the juicy sweetness of fresh fruits with the savory notes of tender chicken, all wrapped in crunchy lettuce. It’s not just a meal; it’s an experience that brings everyone together, laughter echoing as we dig in.

Many summer gatherings at my place have been made memorable thanks to this recipe. Friends love how easy it is to prepare, yet it feels special enough for any occasion. The bright colors of the strawberries, mango, and avocado make it a feast for the eyes, while the combination of textures—from crunchy lettuce wraps to creamy avocado—adds to the fun. Plus, you can easily adapt it based on your preferences or what’s in season. I often find myself experimenting with different fruits or adding a dash of spice to keep it exciting.

Whether you’re hosting a casual lunch or a festive dinner, the Chicken Fruit Salad is sure to impress. It’s light yet filling, making it perfect for those hot summer days. I can’t stress enough how satisfying it is to serve something that not only tastes amazing but also showcases the natural beauty of the ingredients. Dive into this recipe, and I promise it will become a staple in your summer cooking repertoire.

What You Need for Chicken Fruit Salad

When it comes to making the perfect Chicken Fruit Salad, the ingredients are key. Each one plays a significant role in bringing flavor, texture, and a nutritional boost to the dish. The vibrant fruits add sweetness and freshness, while the chicken provides heartiness. Together, they create a harmonious blend that satisfies on hot summer days.

• 1 1/2 pounds chicken breasts, cut into bite-size pieces: The star of this dish, the chicken adds protein and substance, making the salad filling and satisfying.
• 1/2 teaspoon salt: A crucial seasoning that enhances all the flavors in the salad.
• 1 large head butter lettuce: This provides a crisp and refreshing base for wrapping the salad ingredients.
• 1/4 cup neutral oil (like light olive oil): Used for marinating the chicken, it adds moisture and flavor.
• 1/4 cup sugar: Balances the savory notes and adds a touch of sweetness to the dressing.
• 2 tablespoons cider vinegar: Provides acidity that brightens the entire dish.
• 1 tablespoon lemon juice: Enhances flavor and complements the fruits.
• 1/4 teaspoon Worcestershire sauce: Adds depth and umami flavor.
• 1 tablespoon sesame seeds: For a nutty flavor and a bit of crunch.
• 1/2 tablespoon poppy seeds: Adds a unique texture and flavor.
• 1 teaspoon dry minced onion: A subtle flavor enhancer that adds richness.
• 1/2 teaspoon salt: For seasoning the entire salad.
• 1/4 teaspoon paprika: Adds a hint of warmth and color.
• 1/4 teaspoon pepper: Brings a mild heat to the dish.
• Dash of sriracha (optional): For those who enjoy a little kick.
• 1 pint strawberries, chopped: Bursting with sweetness, they add freshness and color.
• 1 large mango, chopped: Offers a tropical twist and juicy texture.
• 1 cucumber, sliced and quartered: Adds crunch and refreshing flavor.
• 1 large avocado, chopped: Provides creaminess that balances the salad.
• 2 tablespoons red onion, diced: Adds a sharp bite and vibrant color.
• 1/2 cup macadamia nuts, crushed: For a rich, buttery crunch.
• 1/4 cup toasted coconut (optional): Brings a delightful sweetness and crunch.

How to Prepare Chicken Fruit Salad

Preparing the Chicken Fruit Salad is straightforward and enjoyable. Start with marinating the chicken, as it allows the flavors to penetrate deeply. You’ll then cook the chicken until golden and toss it with the colorful fruits. Follow these simple steps for a delightful experience!

1. Begin by mixing together the marinade for the poppy seed dressing. In a bowl, combine neutral oil, cider vinegar, lemon juice, sugar, Worcestershire sauce, sesame seeds, poppy seeds, dry minced onion, salt, paprika, and pepper. Stir until well blended. This dressing is what gives the salad its unique flavor.
2. Next, take 3 tablespoons of this dressing and set it aside. Pour the remainder into a large freezer bag, add the bite-size pieces of chicken, seal the bag, and ensure all the pieces are well-coated. Let this marinate in the refrigerator for at least one hour, or preferably overnight. This step is essential for developing deep flavors!
3. When you’re ready to cook, heat a dash of neutral oil in a large skillet over medium heat. Remove the marinated chicken from the bag, allowing excess marinade to drip off. Carefully place the chicken into the hot skillet.
4. Season the chicken with an additional ½ teaspoon of salt while it cooks. Sauté until the chicken is cooked through and no longer pink, about 5 to 7 minutes. Keep an eye on the texture; it should be golden and slightly crispy on the edges.
5. Once cooked, transfer the chicken to a large mixing bowl. This is where the magic happens! Add the chopped strawberries, mango, cucumber, avocado, diced red onion, and any remaining dressing you reserved. It’s a colorful explosion of flavors waiting to be tossed.
6. Gently toss all the ingredients together until everything is well mixed. Be careful not to mash the avocado; you want it to maintain its creamy texture.
7. Now, let the salad chill in the refrigerator for at least one hour or up to overnight. This allows the flavors to meld beautifully. If you have time, I highly recommend the overnight chill for maximum flavor.
8. If you decide to toast the coconut, now is the time! Spread the toasted coconut flakes in a single layer on a baking sheet and bake at 350 degrees Fahrenheit until just golden, about 5 minutes. Keep a watchful eye to prevent burning, and let it cool completely.
9. In the meantime, dry roast the crushed macadamia nuts in the same skillet over medium heat. Toss them occasionally until they turn golden. This step enhances their flavor and adds a delightful crunch to your salad.
10. Finally, it’s assembly time! Spoon generous portions of the chicken and fruit mixture into the crispy butter lettuce leaves. Allow any excess dressing to drip off before serving. Top with the roasted macadamia nuts and toasted coconut flakes for that final touch of elegance and crunch!

Pro Tips and Tweaks

Creating the perfect Chicken Fruit Salad is a breeze with these expert tips. Whether you’re looking to enhance flavors or make it your own, these suggestions will guide you.

• Storage: To keep your salad fresh, store the components separately until you’re ready to serve. This prevents the lettuce from wilting and keeps the fruits crisp.
• Freezing: You can freeze any leftover marinated chicken, but it’s best to enjoy the salad fresh. If freezing, omit the fruits and lettuce.
• Flavor Boost: Add a splash of fresh citrus juice to the dressing for an extra zing. It brightens up the dish wonderfully.
• Variations: Feel free to incorporate different fruits or nuts based on your personal preferences. Consider adding grapes or peaches for a fun twist!
• Serving Suggestions: This salad pairs beautifully with grilled meats or can be served solo as a light lunch. Experiment with different side dishes!
• Garnish for Presentation: Elevate your serving by garnishing with fresh herbs, like mint or cilantro, for a pop of color and flavor.

Great Combinations for Chicken Fruit Salad

When it comes to enjoying the Chicken Fruit Salad, there are countless ways to serve it. Here are some delicious pairing ideas to consider:

• Grilled Chicken: Serve it alongside grilled chicken or fish for a complete meal, bringing out the salad’s flavors beautifully.
• Pairing with Dips: Accompany the salad with a light dip, such as a yogurt-based dressing or hummus, for added creaminess.
• Ideal for Lunch: The Chicken Fruit Salad makes for a fantastic lunch option. Pack it in a container for a healthy meal on the go.
• Picnic Perfect: This salad is perfect for summer picnics. Its refreshing taste complements outdoor activities, making it a hit among friends.
• Storage Tips: Keep leftovers in an airtight container in the refrigerator for up to two days. Enjoy the salad chilled for the best flavor.
• Seasonal Pairings: Consider serving it with warm, crusty bread or a light soup during cooler evenings to balance the meal.

FAQ

Conclusion

The Chicken Fruit Salad is more than just a dish; it’s a celebration of summer flavors and fresh ingredients. It’s easy to make, healthy, and truly a crowd-pleaser. I encourage you to give this recipe a try—it’s perfect for any gathering or simply to enjoy on a warm day. Let the bright colors and delicious tastes bring joy to your table!

Chicken Fruit Salad

The ultimate summer dish, Chicken Fruit Salad combines the savory taste of tender chicken with the sweetness of fresh fruits. Perfect for picnics or light lunches, this refreshing salad is a burst of flavor in every bite. Make it tonight and impress your family!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 13 servings

Course: Dinner, Salads

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds chicken breasts cut into bite-size pieces
• 0.5 teaspoon salt
• 1 large head butter lettuce
• 0.25 cup neutral oil like light olive oil
• 0.25 cup sugar
• 2 tablespoons cider vinegar
• 1 tablespoon lemon juice
• 0.25 teaspoon Worcestershire sauce
• 1 tablespoon sesame seeds
• 0.5 tablespoon poppy seeds
• 1 teaspoon dry minced onion
• 0.5 teaspoon salt
• 0.25 teaspoon paprika
• 0.25 teaspoon pepper
• Dash sriracha optional
• 1 pint strawberries chopped
• 1 large mango chopped
• 1 large cucumber sliced and quartered
• 1 large avocado chopped
• 2 tablespoons red onion diced
• 0.5 cup macadamia nuts crushed
• 0.25 cup toasted coconut optional

Equipment

• Skillet
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Cutting Board

Method

 

1. Mix together the marinade ingredients and add 3 tablespoons to the chicken in a freezer bag. Marinate for at least 1 hour.
2. Heat a dash of oil in a skillet. Add chicken seasoned with salt, cook until no longer pink.
3. Combine cooked chicken with fruits and reserved dressing in a bowl; chill for 1 hour.
4. Toast coconut flakes if desired.
5. Dry roast macadamia nuts in a skillet until golden.
6. Assemble chicken and fruit filling in butter lettuce leaves; garnish with macadamia nuts and coconut flakes.

Notes

• Tip 1: Store the salad components separately to maintain freshness.
• Tip 2: Freezing leftovers is not recommended; enjoy fresh!
• Tip 3: Add a splash of citrus juice for extra flavor.
• Tip 4: Feel free to swap fruits based on preferences.
• Tip 5: Serve alongside grilled meats for a complete meal.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.