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. Source: EatingWell Magazine, May/June 2014

Romney Steele
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Ingredients

Directions

  • Preheat grill to medium or heat a stovetop grill pan over medium-high heat.

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  • 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.

Nutrition Facts

341 calories; 21.6 g total fat; 6.1 g saturated fat; 64 mg cholesterol; 285 mg sodium. 562 mg potassium; 12.6 g carbohydrates; 2.7 g fiber; 8 g sugar; 23.8 g protein; 5616 IU vitamin a iu; 11 mg vitamin c; 96 mcg folate; 89 mg calcium; 2 mg iron; 41 mg magnesium; 2 g added sugar;