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Lime Chicken on Fruited Spring Greens

 Lime Chicken on Fruited  Spring Greens
For a unique entree, serve this refreshing salad that pairs fresh fruit with chicken, greens and a tangy vinaigrette. "This salad is spectacular," notes Charlene Chambers of Ormond Beach, Florida.
2 ServingsPrep: 25 min. + marinating Cook: 5 min.


  • 7 teaspoons lime juice, divided
  • 3 teaspoons minced fresh thyme, divided
  • 1/2 teaspoon plus 4-1/2 teaspoons olive oil, divided
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 small garlic clove, minced
  • 3 cups spring mix salad greens
  • 1 medium nectarine, thinly sliced
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blackberries
  • 2 tablespoons pine nuts, toasted
  • 1/4 cup goat cheese, optional


  • In a large resealable plastic bag, combine 1-1/2 teaspoons lime
  • juice, 1-1/2 teaspoons thyme and 1/2 teaspoon oil; add the chicken.
  • Seal bag and turn to coat; refrigerate for 30 minutes.
  • Sprinkle chicken with 1/8 teaspoon each salt and pepper. Cook on an
  • indoor grill or panini maker for 4-6 minutes or until juices run
  • clear. Remove and keep warm.
  • In a small bowl, whisk the garlic and remaining lime juice, thyme,

2 of 2

Lime Chicken on Fruited Spring Greens (continued)

Directions (continued)

  • oil, salt and pepper. In another bowl, toss salad greens and
  • nectarine. Drizzle with dressing; toss to coat.
  • Divide salad mixture between two serving plates. Slice chicken;
  • arrange over salad. Sprinkle with raspberries, blackberries, pine
  • nuts and cheese if desired. Yield: 2 servings.
Nutritional Facts: 1 serving (calculated without cheese) equals 384 calories, 20 g fat (3 g saturated fat), 78 mg cholesterol, 386 mg sodium, 21 g carbohydrate, 8 g fiber, 34 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.