Grilled Chicken Berry Salad

Servings 6 servings


  • 2 large boneless skinless chicken breasts
  • Sea salt and freshly ground black pepper to taste
  • 4 cups cups spring mix lettuce
  • 1/2 large bell pepper, sliced
  • 1/4 cup chopped onion
  • 1/2 cup blueberries
  • 1/2 cup sliced strawberries
  • 4 large hard boiled eggs, sliced
  • 1/2 large avocado
  • 1/4 cup unsweetened coconut cream
  • 2 tablespoons Dijon mustard
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon raw honey


  • Preheat outdoor grill to medium high.
  • Season chicken with salt and pepper and grill for 8 to 10 minutes on each side, until chicken is white in the center.
  • In a large bowl, toss the next 6 ingredients (lettuce through eggs). Slice Chicken and place on top of the tossed salad.
  • In a food processor, blend the avocado, coconut cream, Dijon mustard, vinegar, honey and salt and pepper. Blend until smooth, pour over the salad and serve.


SERVING SUGGESTION: Serve with steamed broccoli
NUTRITION: Per Serving : 338 Calories; 15g Fat; 36g Protein; 14g Carbohydrate; 3g Dietary Fiber; 280mg Cholesterol; 242mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates.
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