Grilled chicken salad with fruits and nuts
Just ten minutes to assemble, and about 20 minutes to cook the chicken. Serve as a snack, a side dish or a main course salad.
Ingredients
- 3 chicken thighs bone in
- salt
- pepper
- ¼ teaspoon cayenne powder
- 1 ½ cups seedless grapes well chilled
- 1 ½ cups fresh pineapple chunks well chilled
- ¾ cup pecans toasted in an oil-free pan, cooled and roughly chopped
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- ½ teaspoon lime juice or lemon juice
Instructions
- Wipe the chicken thighs with paper towels.
- Rub with one teaspoon salt, a quarter teaspoon pepper and all of the cayenne powder.
- Place in a covered container and leave to marinate in the fridge for at least two hours.
- Grill the chicken just until done.
- Cool the chicken then chill in a covered container for at least two hours or overnight.
- Take the chicken out of the fridge. Discard the bones and cut the meat into one-inch cubes.
- Place the grapes, pineapple and pecans in a bowl.
- Add the chicken. Toss lightly.
- In a small bowl, stir together the mayonnaise, sour cream and lime juice.
- Add the to chicken, fruits and nuts.
- Toss lightly but thoroughly.
- Taste. Add salt and pepper, as needed.
- Serve the fruity nutty chicken salad at once while all the ingredients are still cold. Alternatively, chill in the fridge for at least an hour before serving.