Best 18 Lemony Chicken Fruit Salad Recipes

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Are you looking for a refreshing and flavorful dish that is perfect for summer gatherings or light lunches? Look no further than lemony chicken fruit salad! This delightful recipe combines the tangy zest of lemon with the sweetness of fresh fruit and the savory flavor of tender chicken. Not only is it a taste sensation, but it's also a visually stunning dish that will impress your guests.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN FRUIT SALAD



Chicken Fruit Salad image

I love the challenge of finding creative new ways to serve foods. So putting peaches in chicken salad seems only natural. My husband and I enjoy this hearty cool salad on hot summer evenings.-Elizabeth Waden, Timmonsville, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 17

3 cups cooked elbow macaroni
3 cups cubed cooked chicken
2 cups cubed peeled fresh peaches
1 cup sliced celery
1 cup halved strawberries
1 can (11 ounces) mandarin oranges, drained
3/4 cup pineapple tidbits, drained
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup chopped apple
1/2 cup golden raisins
1/2 cup chopped pecans
1 cup mayonnaise
1/4 cup orange juice
2 tablespoons sugar
1/2 teaspoon ground ginger
1/8 teaspoon pepper
Shredded lettuce

Steps:

  • In a large bowl, combine the first 11 ingredients. In a small bowl, whisk the mayonnaise, orange juice, sugar, ginger and pepper; pour over salad and toss to coat. Serve on a bed of lettuce.

Nutrition Facts : Calories 207 calories, Fat 5g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 157mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

LEMON CHICKEN SALAD



Lemon Chicken Salad image

Recipe video above. A substantial salad with a lemon marinated chicken, dressed with a dill lemon dressing with a touch of honey. You'll love how the dressing does double duty as the marinade! Bacon is optional - totally delicious without, but always fabulous with. Serves 2 as a meal, 4 as a side.

Provided by Nagi

Categories     Mains

Time 23m

Number Of Ingredients 18

2 tsp lemon zest
2 tbsp lemon juice
1 tbsp honey
1 tsp Dijon mustard
3 tbsp extra virgin olive oil
1 large garlic clove (, minced)
1/2 tsp salt + 1/4 tsp black pepper
1 large chicken breast (, halved horizontally* OR 2 boneless skinless chicken thighs)
1 tbsp lemon juice (, extra)
Salt and pepper
1/2 tbsp olive oil
2 tbsp finely chopped dill
8 cups cos/romaine lettuce (, chopped (or other lettuce of choice, Note 2))
1 cup cherry tomatoes (, halved)
1 medium avocado (, quartered and sliced thickly)
1/2 red onion (, small, finely sliced)
3/4 cup corn kernels (, fresh or canned drained)
120g/ 4 oz bacon (, cooked then chopped (optional))

Steps:

  • Place Dressing ingredients in a jar. Shake well.
  • Place chicken in a bowl. Add 2 tbsp Dressing, 1 tbsp extra lemon juice, plus a pinch of salt and pepper. Mix well. Marinate minimum 20 minutes up to 24 hours.
  • Heat oil in a non stick skillet over medium high heat (or use bacon fat if you use bacon in this!). Add chicken and cook. Halved breasts: 2 minutes each side. Thigh: 4 minutes each side.
  • Transfer to plate, cover loosely with foil for 3 minutes. Slice.
  • Add dill into remaining dressing. Shake.
  • Place remaining salad ingredients in a bowl. Top with chicken.
  • Drizzle dressing all over. Crumble over bacon if using. Serve immediately!

Nutrition Facts : Calories 587 kcal, ServingSize 1 serving

LEMONY CHICKEN FRUIT SALAD



Lemony Chicken Fruit Salad image

Meet the Cook: Back in the 1950's, I was a home economist for the electric company, which is how I came across this recipe. During spring and summer, when it is hot here, my family especially likes it. (My husband and I have two children and a pair of granddaughters, all grown.) I've also found this chicken salad is good for women's luncheons and covered-plate meals since it's so different. -Johnece Stuard, Mansfield, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 13

2 cans (8 ounces each) pineapple chunks
1 medium apple, diced
3 cups cubed cooked chicken
1 cup seedless grapes, halved
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 cup lemon juice
2 egg yolks, lightly beaten
1/2 cup heavy whipping cream
Lettuce leaves
1/2 cup slivered almonds, toasted

Steps:

  • Drain pineapple, reserving the juice. Set aside pineapple and 1/2 cup juice. Toss remaining juice with apple; drain. In a large bowl, combine chicken, grapes, pineapple and apple. Cover and refrigerate., In a saucepan, melt butter. Stir in flour, sugar and salt until smooth; gradually add lemon juice and the reserved pineapple juice. Bring to a boil; boil and stir for 2 minutes. Reduce heat. Add a small amount to egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; chill for 10-15 minutes. , Beat cream until stiff peaks form; fold into cooled dressing. Pour over chicken mixture; gently stir to coat. Chill for 1 hour. , Serve in a lettuce-lined bowl. Sprinkle with almonds.

Nutrition Facts : Calories 320 calories, Fat 19g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 394mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 18g protein.

LEMON CHICKEN SALAD



Lemon Chicken Salad image

This succulent chicken salad features tender chicken, crunchy snow peas, red onions and an array of spices nestled in a creamy lemon accented dressing.

Provided by sal

Categories     Salad

Time 15m

Yield 8

Number Of Ingredients 11

1 cup creamy salad dressing, e.g. Miracle Whip ™
¼ cup sour cream
1 tablespoon lemon juice
½ teaspoon lemon pepper
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cubed, cooked chicken
2 cups sliced snow peas
1 cup finely diced red onion
1 cup shredded lettuce
1 cup blanched slivered almonds, toasted

Steps:

  • In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 11.2 g, Cholesterol 67.8 mg, Fat 25.3 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 4.9 g, Sodium 333.9 mg, Sugar 6.6 g

LEMONY CHICKEN SALAD



Lemony Chicken Salad image

Every busy cook will appreciate the convenience of being able to prepare this refreshing salad ahead of time. And your family will enjoy a marvelous meal.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

1/3 cup Miracle Whip
1/3 cup sour cream
1-1/2 teaspoons lemon juice
3/4 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
2 cups diced cooked chicken
1/2 cup thinly sliced celery
1/2 cup chopped green pepper
1 large red apple, cut into 1/2-inch pieces
1/4 cup chopped onion
2 tablespoons minced fresh parsley
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine the first seven ingredients. Stir in the chicken, celery, green pepper, apple, onion and parsley. Cover and chill for several hours. Stir in walnuts just before serving.

Nutrition Facts :

LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING



Lemon Parmesan Chicken with Arugula Salad Topping image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/2 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon fresh thyme leaves, chopped
6 boneless, skinless chicken breasts
Unsalted butter
Good olive oil
5 ounces arugula
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 pound chunk Parmesan cheese

Steps:

  • Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
  • Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
  • Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
  • Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
  • Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

LEMONY FRUIT SALAD



Lemony Fruit Salad image

When I was a teenager, I did all the cooking for my family of 10. I came up with this recipe when I was partway through making a different salad and discovered I didn't have all the ingredients.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

1/4 cup sugar
1/4 cup lemon juice
2 teaspoons grated lemon zest
1-1/2 teaspoons poppy seeds
4 medium apples, diced
1 can (11 ounces) mandarin oranges, drained
1 large carrot, grated
1/2 cup raisins
Lettuce leaves, optional

Steps:

  • For dressing, combine the sugar, lemon juice, zest and poppy seeds in a small saucepan. Cook over medium heat for 5-6 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; cool., In a large bowl, combine the apples, oranges, carrot and raisins. Add dressing and toss to coat. Cover and refrigerate for 4 hours. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 125 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 3g fiber), Protein 1g protein.

LEMONY CHICKEN



Lemony Chicken image

Lemony chicken that is sure to please!

Provided by Melanie Greer

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 40m

Yield 4

Number Of Ingredients 9

¼ cup olive oil
½ cup all-purpose flour, or more if needed
4 skinless, boneless chicken breast halves
salt to taste
¼ cup white wine
2 large lemon, juiced
¼ cup unsalted butter, softened
¼ cup drained capers
1 large lemon, cut into wedges

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.
  • Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 22.1 g, Cholesterol 102.4 mg, Fat 29.5 g, Fiber 4.6 g, Protein 29.4 g, SaturatedFat 10.2 g, Sodium 441.4 mg, Sugar 0.2 g

EASY FRUITED CHICKEN SALAD



Easy Fruited Chicken Salad image

This is a recipe I discovered by accident. While trying to make the Betty Crocker® chicken salad, I discovered I didn't have all the spices. '...quick, what can I substitute...' This has been a family favorite ever since.

Provided by jo1527

Categories     Salad

Time 1h

Yield 8

Number Of Ingredients 6

1 apple, cored and diced
½ cup seedless red grapes, halved
½ cup chopped toasted pecans
½ teaspoon apple pie spice, or to taste
¾ cup mayonnaise
4 skinless, boneless chicken breast halves - cooked and diced

Steps:

  • In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 5.8 g, Cholesterol 44.4 mg, Fat 22.9 g, Fiber 1.2 g, Protein 14.7 g, SaturatedFat 3.3 g, Sodium 147.5 mg, Sugar 4 g

CHICKEN FRUIT SALAD



Chicken Fruit Salad image

Good things still come in small packages! This chicken salad made just for two is a fresh blend of chicken, fruit and a hint of mint.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 45m

Number Of Ingredients 7

1/3 cup plain fat-free yogurt
2 tablespoons mayonnaise or salad dressing
1 cup cubed cooked chicken
2/3 cup seedless green grapes
1 large fresh peach, chopped (3/4 cup)
1 medium celery stalk, diced (1/2 cup)
1 teaspoon chopped fresh mint leaves or 1/2 teaspoon dried mint leaves

Steps:

  • Mix yogurt and mayonnaise in medium bowl until smooth. Stir in remaining ingredients.
  • Cover and refrigerate at least 30 minutes until chilled.

Nutrition Facts : Calories 360, Carbohydrate 22 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 180 mg

LIGHT LEMON-DIJON CHICKEN SALAD



Light Lemon-Dijon Chicken Salad image

Enjoy this lighter version of a chicken Caesar salad.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 4

Number Of Ingredients 10

1/4 cup reduced-fat mayonnaise or salad dressing
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 clove garlic, finely chopped
4 cups shredded romaine lettuce
2 cups shredded cooked chicken breasts
1/4 cup sliced drained sun-dried tomatoes in oil
1 hard-cooked egg, chopped
2 medium green onions, sliced (2 tablespoons)
1/4 cup shredded Parmesan cheese, if desired

Steps:

  • In small bowl, beat all dressing ingredients with wire whisk until well blended.
  • On individual serving plates, arrange lettuce, chicken, tomatoes and egg. Spoon dressing over top. Sprinkle with onions and cheese.

Nutrition Facts : Calories 210, Carbohydrate 6 g, Cholesterol 115 mg, Fat 1/2, Fiber 1 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 3 g, TransFat 0 g

FRUIT SALAD WITH LEMON DRESSING



Fruit Salad with Lemon Dressing image

The vibrant colors make this dish a pretty first course or light dessert. I've always been a fan of savory hollandaise, so I created this version for fruit. -Patricia Harmon, Baden, Pennsylvania.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 16

1 can (8 ounces) unsweetened pineapple chunks, drained
1 medium nectarine, chopped
1 medium kiwifruit, peeled and chopped
1/2 cup halved fresh strawberries
2 tablespoons fresh blueberries
1 tablespoon lime juice
2 teaspoons honey
1/8 teaspoon ground nutmeg
DRESSING:
2 tablespoons mayonnaise
2 tablespoons lemon yogurt
1 tablespoon honey
1 teaspoon lemon juice
1 teaspoon orange juice
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest

Steps:

  • In a small bowl, combine the first five ingredients. Whisk the lime juice, honey and nutmeg; pour over fruit. Toss to coat., In another bowl, whisk the dressing ingredients; drizzle over salad.

Nutrition Facts : Calories 244 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 131mg sodium, Carbohydrate 50g carbohydrate (42g sugars, Fiber 5g fiber), Protein 3g protein.

LEMON DREAM FRUIT SALAD



Lemon Dream Fruit Salad image

For a refreshing and soothing finish to a spicy meal, serve this blend of fresh fruit and creamy lemon yogurt.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 6

Number Of Ingredients 5

1 can (11 oz) mandarin orange segments, drained
1 can (8 oz) pineapple chunks in juice, drained
2 bananas, halved lengthwise, cut into 1-inch chunks
1/4 cup halved maraschino cherries, drained
1 container (6 oz) Yoplait® Thick and Creamy Lowfat lemon supreme yogurt

Steps:

  • In medium bowl, mix all ingredients. Serve immediately or refrigerate until serving time.

Nutrition Facts : Calories 110, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 20 g, TransFat 0 g

CHICKEN FRUIT SALAD



Chicken Fruit Salad image

Make and share this Chicken Fruit Salad recipe from Food.com.

Provided by SJG3483

Categories     Chicken

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 cups cooked chicken, coarsely chopped
3/4 cup seedless grapes (if possible, sliced in half)
1 (11 ounce) can mandarin orange segments, drained
1 (8 ounce) can water chestnuts, drained
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon sugar
mixed salad green

Steps:

  • Combine first 4 ingredients in a large bowl.
  • Mix together mayo, lemon juice, and sugar.
  • Pour over chicken.
  • Toss with mixed salad greens.

Nutrition Facts : Calories 412.3, Fat 17.1, SaturatedFat 3.4, Cholesterol 86.4, Sodium 297.8, Carbohydrate 37.9, Fiber 3.4, Sugar 18.7, Protein 28.2

LIGHT AND LEMONY FRUIT SALAD/DESSERT



Light and Lemony Fruit Salad/Dessert image

DD#2 needed a quick, light "something" to take to a picnic an hour after she got home from work. I remembered reading a salad recipe with a package of pudding added so I opened the cupboard and started draining and dumping. She came home with an empty bowl and requested I make more for home. That's a good sign I think! (Cooking time is for refrigeration)

Provided by LAURIE

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

1 (3 1/2 ounce) package instant lemon pudding
1 (10 ounce) bottle maraschino cherries, halved,drained
1 (8 ounce) container Cool Whip, thawed
1 (21 ounce) can chunk pineapple, do not drain
1 (12 ounce) can mandarin oranges, drained
2 cups mini marshmallows

Steps:

  • In serving bowl, dump can of undrained pineapple.
  • Pour pudding mix over and mix into juices.
  • Set aside for 5 minutes to slightly set.
  • Meanwhile drain oranges and cherries, patting dry if necessary.
  • Mix into pineapple mixture along with marshmallows.
  • Gently fold in cool whip.
  • Refrigerate at least 30 minutes.

Nutrition Facts : Calories 214.8, Fat 5, SaturatedFat 4.2, Sodium 124.9, Carbohydrate 43.8, Fiber 1.8, Sugar 31.8, Protein 0.9

LEMONY FRUIT SALAD



Lemony Fruit Salad image

A fresh and delicious fruit salad with a tangy lemon sauce. From The Vegetarian Gourmet's Easy Low-Fat Favorites.

Provided by Winnipeg Mel

Categories     Dessert

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 cups cut-up fruit (use a variety of fruit -- whatever is in season)
1 cup water
3 tablespoons sugar
4 teaspoons cornstarch
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon lemon, zest of
1/2 teaspoon vanilla

Steps:

  • Combine fruit in a bowl.
  • Use a mixture of fruit-- about 1/2 cup of each.
  • For example: cut-up peaches, apricots, apples, melon, orange segments, blueberries, halved seedless grapes, quartered strawberries, etc.
  • Combine water, sugar, cornstarch and lemon juice in a small saucepan.
  • Stir to dissolve cornstarch.
  • Over medium heat, bring to a boil, stirring constantly.
  • Cook and stir for 1 minute longer.
  • Remove from heat.
  • Add lemon zest and vanilla.
  • Allow sauce to cool for 15 minutes.
  • Pour sauce over fruit.
  • Mix well.
  • Chill in fridge until serving time.

LEMONY CHICKEN TENDERS



Lemony Chicken Tenders image

This is a quick way to add wonderful flavor to boring chicken.

Provided by Kimberly Simpson Rice

Categories     Chicken Tenders

Time 35m

Yield 4

Number Of Ingredients 6

cooking spray
1 (16 ounce) package boneless, skinless chicken tenders
4 teaspoons unsalted butter, softened
½ teaspoon salt
¼ teaspoon ground paprika
⅓ cup lemon juice

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray an 8x11-inch baking pan with cooking spray.
  • Place chicken tenders in a single layer in the prepared pan. Spread butter on the tenders, then evenly sprinkle with salt and paprika. Drizzle with lemon juice.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 162.9 calories, Carbohydrate 1.8 g, Cholesterol 73.9 mg, Fat 6.5 g, Fiber 0.1 g, Protein 23.4 g, SaturatedFat 3.2 g, Sodium 347 mg, Sugar 0.5 g

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD



Lemon Herb Chicken with Couscous and Cucumber Salad image

Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.

Provided by Julie Hubert

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 46m

Yield 4

Number Of Ingredients 17

2 cups chicken broth
1 teaspoon sea salt, divided
1 (10 ounce) box couscous
½ cup extra-virgin olive oil
2 lemons, juiced
1 tablespoon chopped fresh rosemary leaves
1 teaspoon dried oregano
4 (4 ounce) thinly sliced skinless, boneless chicken breasts
1 pinch sea salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 teaspoon white sugar
2 large vine-ripened tomatoes
1 English cucumber, chopped
¼ red onion, finely chopped
½ cup crumbled feta cheese
⅓ cup chopped pitted Kalamata olives
¼ cup chopped Italian parsley

Steps:

  • Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
  • Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
  • Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
  • Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g

Tips:

  • To save time, use a rotisserie chicken or leftover cooked chicken.
  • For a sweeter salad, use a sweeter variety of orange, such as a navel or Valencia orange.
  • If you don't have any fresh herbs on hand, you can use 1/2 teaspoon of dried thyme or rosemary.
  • Feel free to add other fruits to the salad, such as grapes, berries, or chopped apple.
  • For a more substantial salad, add some cooked quinoa or rice.

Conclusion:

This Lemony Chicken Fruit Salad is a refreshing and flavorful salad that is perfect for a light lunch or dinner. It is packed with protein, vitamins, and minerals, and it is also a good source of fiber. The sweet and tangy dressing complements the chicken and fruit perfectly. So next time you are looking for a healthy and delicious salad, give this Lemony Chicken Fruit Salad a try.

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