Grilled Chicken & Fruit Cobb Salad is the perfect summertime meal. It combines fresh fruit with toasted walnuts, grilled chicken, and a sweet poppyseed dressing for a light, satisfying dinner.
This Grilled Chicken & Fruit Cobb Salad is bright, fresh, and easy to assemble. It balances sweet, juicy fruit with the savory bite of grilled chicken and the crunch of toasted walnuts. The salad works well for a summer dinner or a packed lunch — pack the dressing separately to keep the greens crisp.
Fruit in savory salads is one of my favorite combos. This version is inspired by classic Cobb-style arrangements with a fruity twist: strawberries, blueberries, peaches, and orange sections layered on a bed of spring mix. I chose a sweet poppyseed dressing for this recipe, but honey-mustard pairs beautifully with grilled chicken if you prefer something a little tangier.
One of the best things about a Cobb salad is the presentation: tidy rows of colorful ingredients that are as pleasing to look at as they are to eat. This recipe is flexible — use whatever seasonal fruit you have on hand and adjust the nuts or greens to your taste. The toasted walnuts add a warm, nutty crunch that complements the fruit and chicken nicely.
Serve this salad right away with your favorite dressing on the side, or portion it into containers for a refreshing lunch. The combination of lean protein, fresh fruit, and greens makes it filling without feeling heavy — a perfect light summer meal.
If you enjoy fresh summer salads, try other seasonal recipes for variety and flavor.
Grilled Chicken & Fruit Cobb Salad
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- salt & pepper to taste
- 1 cup sliced strawberries
- 1 cup blueberries
- 2 peaches diced
- 2 oranges sectioned (cut without their white fibers)
- ½ cup walnuts
- 8 cups spring mix salad
Instructions
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Toast the walnuts first. Spread them in a single layer in a nonstick pan over medium heat and move the pan frequently to avoid burning. When the nuts are warm and fragrant, remove them and set aside.
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Season the chicken breasts with salt and pepper. Heat a large nonstick skillet or grill pan with the olive oil over medium-high heat.
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When the oil shimmers, add the chicken. Cook about 10 minutes until the edges start to look opaque and the top begins to change color.
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Flip the chicken and cook another 8–12 minutes, or until cooked through with no pink in the center. Let the chicken rest a few minutes, then cut into bite-sized cubes.
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On a large serving platter, spread the spring mix into an even layer.
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Arrange the sliced strawberries, blueberries, diced peaches, orange sections, cubed chicken, and toasted walnuts in neat rows over the greens.
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Serve with your favorite dressing on the side—poppyseed is recommended—or drizzle before serving and enjoy immediately.
