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Grilled Chicken Salad

with Yellow Nectarines

Active Time: 30 minutes

Total Time: 30 minutes + refrigeration

Serves: 8 servings


Grilled Chicken Salad


  • Place chicken and 1 cup marinade in a recloseable food storage bag; seal. Marinate several hours or overnight. Remove chicken from marinade; discard marinade.
  • Place chicken on a preheated medium hot grill. Grill, turning once, 10-12 minutes or until chicken reaches and internal temperature of 170°F and juices run clear. Remove from grill; cool and chop.
  • In large bowl, combine remaining marinade and mayonnaise. Add chopped chicken, nectarines, celery, cherries, onion and almonds; toss to coat. Refrigerated until ready to serve.


Serving Size: 1/8 of recipe
  • Calories 325kcal -
  • Total Fat 19g -
  • Saturated Fat 2g -
  • Cholesterol 38mg -
  • Sodium 340mg -
  • Carbohydrates 26g -
  • Fiber 3g -
  • Protein 17g -