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20 minute dinner recipes

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Grilled Chicken & Nectarine Chopped Salad


From EatingWell:  May/June 2014

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.

5 servings | Active Time: 45 minutes | Total Time: 45 minutes



  1. Preheat grill to medium or heat a stovetop grill pan over medium-high heat.
  2. 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.
  3. 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.
  4. 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 : 341 Calories; 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

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fruit, 2 1/2 lean meat, 1/2 high-fat meat, 3 fat