Grilled Chicken and Fruit Salad with Pineapple Mint Dressing

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The pineapple mint dressing adds a light touch to this grilled dish.

Calories per serving 310
Prep time 15 mins
Total time 55 mins
Servings 5

You will need

  • 1/2 teaspoon grated lime peel
  • 1/2 cantaloupe, sliced and skinned
  • 1 Strawberries or Raspberries
  • 2 tablespoons lime juice
  • 2 large garlic clove(s), finely chopped
  • 5 boneless, skinless chicken breasts
  • 1/3 cup vegetable oil
  • 2 teaspoon honey
  • 1/3 cup chopped fresh mint


  1. Drain pineapple; reserve juice.  Set aside.
  2. Combine 3/4 the quantity of the reserved juice, lime juice and garlic in shallow, non-metallic dish. Add chicken; turn to coat both sides. Cover; marinate 15 minutes in refrigerator.
  3. Combine remaining reserved juice, oil, honey, mint and lime peel in bottle. Cover and shake well; refrigerate.
  4. Grill or broil chicken and pineapple 20 to 25 minutes or until chicken is no longer pink in center and pineapple is golden brown, brushing occasionally with marinate and turning halfway through cooking. Discard any remaining marinade.
  5. Line individual plates with lettuce.  Arrange chicken, pineapple, cantaloupe and raspberries over lettuce.  Shake Pineapple-Mint Dressing well before pouring over salad.