Summer grilled chicken salad with pecans and dried fruits: how to get a perfect portion size

As a nutritionist, I dispense all kinds of words of wisdom. But one I belabor over and over again is the importance of portion control. If only we could eat small amount of food, we wouldn’t need to go into stringent dieting patterns that do much more harm than good. So why not let your kitchen tools help you out a bit in your quest to be slim and trim?

Wherever I may be taking a break from DC, I always hunt around a kitchen shop for this blog and for my own self satisfaction. While in Cape May for the weekend last week, I stumbled upon a darling shop called Love the Cook, so with a name like that, who could resist peeking inside? I think my find, Snapi, a shell shape nautical looking single handed server was inspired by the shore atmosphere. For scooping up one serving portions in well fell swoop, I found a product that could combine health and function together.


Just use one hand to scoop up approximately 1 cup of salad, pasta, veggies or more. Use the Snapi to first toss and then serve just the right amount of food needed. Comes in happy colors, just like the beach is.


makes 4 servings


4 boneless, skinless chicken breasts
2 Tbsp olive oil
salt and pepper


1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1 Tbsp honey
2 Tbsp minced fresh herbs (basil, tarragon, parsley, oregano)
1 cup olive oil


1 pound mixed greens
2 cups red seedless grapes, halved
½ cup dried apricots
½ cup dried cherries
½ cup diced dates
½ cup pecans, toasted

1. Prepare the grill. Rub the chicken with the oil and salt and pepper. Cook the chicken on a hot grill for about 4-5 minutes per side. Remove and set aside.


Note from Olga: I did not have a grill, so used a cast iron skillet while cooking and photographing this recipe. Use your meat thermometer to make sure that chicken is cooked through. Mine took a few extra minutes of cooking time.

2. To prepare the dressing, whisk together all the ingredients, except the oil. In a thin stream, whisking constantly, add the oil until incorporated. Set aside.

3. Slice the chicken into thin strips. Toss together all the salad ingredients. Place the chicken on top. Drizzle with dressing and top with pecans. You may have dressing leftover.
Use the Snapi to portion it all out!


All photographs and recipe testing courtesy of Olga Berman from Mango & Tomato.

This entry was posted on Wednesday, August 11th, 2010 at 8:49 am and is filed under Kitchen Tools, Poultry Dishes, Product Reviews, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

3 Responses to “Summer grilled chicken salad with pecans and dried fruits: how to get a perfect portion size”

  1. Tweets that mention Fabulous Food Finds » Blog Archive » Summer grilled chicken salad with pecans and dried fruits: how to get a perfect portion size -- Says:

    [...] This post was mentioned on Twitter by Elizabeth F. Stewart, Olga Berman. Olga Berman said: I hand-model, cook, photograph and then eat it for lunch: #freelancing [...]

  2. Mark Elder Says:


    Thank you for the nice write up about Snapi–the fun way to serve food. It is a delight to know how much and how many people have a fond appreciation for an American Made kitchen gadget.

    Hope you don’t mind–we linked your blog post to our Snapi facebook page.

    Mark Elder, President

  3. Bonnie Deahl Says:

    Hi Robyn, Nice post! I echo the sentiment about portion control. With thoughtful choices in the foods we eat, learning about what size portions are all about more people can downsize the way they eat more often. Cape May…brings memories. We spend a week up there each November when the crowds have gone. I will have to seek out Love The Cook and see what goodies I can bring home here to VA. Cheers! Bonnie

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