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.
Active Time: 45 minutes |
Total Time: 45 minutes
2 ripe nectarines, halved and pitted
3 teaspoons extra-virgin olive oil plus 1/4 cup, 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 tomatoes, chopped
3/4 cup crumbled goat cheese
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.
Per serving :
22 g Fat;
6 g Sat;
13 g Mono;
64 mg Cholesterol;
13 g Carbohydrates;
24 g Protein;
3 g Fiber;
302 mg Sodium;
562 mg Potassium