Grilled Chicken & Fruit Salad with Creamy Peach Dressing​

Preparation Time: 15 minutes / Grill: 10 minutes / Servings Per Recipe: 4


1 1/4 pounds boneless, skinless chicken breasts

Nonstick cooking spray

Kosher salt and ground black pepper, to taste

1 1/2 cups hulled and quartered strawberries

1/4 cup toasted sliced almonds

1 bottle (7 ounces) El Mexicano® Peach Drinkable Yogurt

1/2 cup El Mexicano® Crema Mexicana

2 tbsps. honey

1 tbsp. chopped fresh basil leaves

1/2 tsp. fresh lemon juice

1/2 tsp. vanilla extract

1 cup fresh pineapple chunks

6 cups spring mix salad greens


1. Prepare outdoor grill for direct grilling over medium heat. Spray both sides of chicken with nonstick cooking spray; sprinkle with salt and pepper. Place chicken on hot grill rack. Cook 10 to 12 minutes or until chicken loses its pink color throughout and reaches an internal temperature of 165°, turning once. When cool enough to handle, dice chicken into 1/2-inch pieces.

2. In small bowl, toss strawberries and almonds. In separate small bowl, whisk together yogurt and crema. Add honey, basil, lemon juice and vanilla extract, and whisk to combine. Refrigerate all ingredients until ready to serve.

3. Before serving, drain pineapple and fold together all ingredients except greens. To serve, line 4 individual serving plates with mixed greens and scoop chicken salad onto each plate. Serve with your favorite crackers or muffins.

Approximate nutritional values per serving: 400 Calories, 15g Fat (6g Saturated), 98mg Cholesterol, 227mg Sodium, 34g Carbohydrates, 5g Fiber, 34g Protein