This is a delicious cool summer salad that you can take to a picnic, serve up poolside, or enjoy on a warm summer night. I usually grill the chicken the night before, let cool, and refrigerate for assembly the next day. I cook the chicken either outside on a grill or indoors using a cast iron skillet. For those of you watching your carbs, omit the fruit and replace with chopped celery, cucumber, tomatoes, or sweet red onions. This is a higher fat recipe but the fat used is of good quality. If you are concerned, reduce the amount of avocado or omit walnuts.
Download at Grilled Chicken Salad with Grapes and Apples
