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How to make summer fruit salad with grilled chicken and stilton


This recipe is an old stand-by for me. When I take guests to a winery for a lunch in the summer, you can bet this is the first recipe I think about! Change up the protein or fruits to make a totally different salad. I love this with salmon, grilled tuna, or beef, and autumn fruits and nuts with greens are great with this dressing as well!

This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:


  • 8 ounces fresh mixed salad greens
  • 4 grilled chicken breasts, sliced
  • ½ large red onion, thinly sliced
  • 1 pint strawberries, washed, hulled, and sliced
  • ½ pint blueberries
  • ½ pint raspberries
  • ¼ large pineapple, cut into cubes
  • 8 ounces high quality blue cheese, at room temperature

Honey-Poppyseed Dressing:

  • ½ c. honey
  • 3 T. Dijon mustard
  • ¾ c. Seasoned Rice Wine Vinegar
  • 3/4 c. olive oil
  • ½ t. Salt
  • ¼ t. Black pepper
  • 2 T. poppyseeds


Step 1: Arrange the greens, chicken, onions, and fruit on a plate or platter then top with blue cheese. Blend all the dressing ingredients together in a small jar or bowl and serve with the salad.