Grilled Chicken & Nectarine Chopped Salad
For a more elegant presentation, arrange the ingredients for this main-course chicken and nectarine salad recipe separately on a large serving platter instead of combining them in a large bowl. Drizzle with the honey-dijon dressing just before serving.
Dovetailing tip: Chop leftover fried chicken from Meal 2 to use in this salad.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 | ripe nectarines, halved and pitted |
| 3 teaspoons | extra-virgin olive oils plus 1/4 cup, divided |
| 1 pound | boneless, skinless chicken breast, trimmed |
| 1/2 teaspoon | kosher salt, divided |
| 1/4 teaspoon | freshly ground pepper, plus more to taste |
| 3 tablespoons | red-wine vinegar |
| 1 1/2 tablespoons | water |
| 2 teaspoons | dijon mustard |
| 2 teaspoons | honey |
| 6 cups | chopped Romaine lettuce |
| 2 cups | finely chopped radicchio |
| 1 cup | assorted cherry tomato, chopped |
| 3/4 cup | crumbled goat cheese |
Directions:
Preheat grill to medium or heat a stovetop grill pan over medium-high heat.
Brush nectarine halves lightly with 1 teaspoon oil. Season chicken on both sides with 1/4 teaspoon each salt and pepper and lightly brush with 2 teaspoons oil.
Grill the chicken, turning once or twice, until cooked through, 12 to 18 minutes total. Grill the nectarines until lightly charred and softened, 2 to 3 minutes per side. Let the chicken and nectarines cool on a clean cutting board for about 10 minutes, then chop into bite-size pieces.
Meanwhile, whisk the remaining 1/4 cup oil, vinegar, water, mustard, honey and the remaining 1/4 teaspoon salt in a large bowl. Add lettuce, radicchio, tomatoes, cheese, the chicken and nectarines; toss well to combine. Season with pepper.
Source: eatingwell.com
