Barbecued chicken salad with seasonal fruit

    35 min

    Both beautiful in presentation and taste, this salad uses fresh berries in summer (strawberries, blueberries, raspberries or blackberries) and orange slices in winter. Anytime of year, this sophisticated salad will bring rave reviews.

    241 people made this

    Serves: 6 

    • 500g (1 1/4 lb) skinless, boneless chicken breast fillets
    • 50g (2 oz) pecans
    • 150g (5 oz) sliced strawberries (or any other fresh seasonal fruit)
    • Dressing
    • 5 tablespoons red wine vinegar
    • 4 tablespoons caster sugar
    • 225ml (8 fl oz) olive oil
    • 1/2 onion, minced
    • 1 teaspoon ground mustard
    • 1 teaspoon salt
    • 1/4 teaspoon ground white pepper
    • 2 cos lettuces - rinsed, dried and torn

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat an outdoor barbecue for high heat.
    2. Lightly oil the barbecue grate. Barbecue chicken 8 minutes on each side or until juices run clear. Remove from heat, cool and slice.
    3. Meanwhile, place pecans in a dry frying pan over medium high heat. Toast pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat and set aside.
    4. In a blender, combine the red wine vinegar, sugar, oil, onion, mustard, salt and pepper. Process until smooth.
    5. Arrange lettuce on serving plates. Top with chicken slices, strawberries and pecans. Drizzle with the dressing to serve.


    If you don't want to bother with the barbecue, simply char-grill the chicken on a griddle pan.

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    Reviews & ratings
    Average global rating:

    Reviews in English (181)


    I used strawberries, raspberries and mandarin oranges in addition to the toasted pecans. Cut the sugar in half for the dressing. I thought the dressing looked funny after blending, but wow this was a great salad. Also marinated the chicken breast in a mixture of white wine vinegar, orange juice, garlic and herb seasoning blend and a little olive oil. YUM.  -  13 Jul 2005  (Review from Allrecipes US | Canada)


    Oh, MY! This was absolutely DELIGHTFUL! I had accidentally run out of red wine vinegar, so used a raspberry vinegar instead... it was wonderful. I used oranges, and when you took a bite with bits of each the explosion of flavor in your mouth was pure extasy.  -  08 Sep 2001  (Review from Allrecipes US | Canada)


    This is the BEST salad, I work as a Food Service Manger in an Institute...and when ever we have guests we use this salad as a house salad, for the fruit we use mandarin oranges, grapes, raisins, we use either pecans or almonds roasted in butter and brown sugar...ummmmmmmm  -  19 Nov 2003  (Review from Allrecipes US | Canada)