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.

Romney Steele
Source: EatingWell Magazine, May/June 2014


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

341.5 calories; protein 23.8g 48% DV; carbohydrates 12.6g 4% DV; exchange other carbs 1; dietary fiber 2.7g 11% DV; sugars 8.4g; fat 21.6g 33% DV; saturated fat 6.1g 31% DV; cholesterol 63.6mg 21% DV; vitamin a iu 5615.9IU 112% DV; vitamin c 10.7mg 18% DV; folate 96.4mcg 24% DV; calcium 89.2mg 9% DV; iron 1.8mg 10% DV; magnesium 41.2mg 15% DV; potassium 561.5mg 16% DV; sodium 284.7mg 11% DV; thiamin 0.1mg 13% DV; added sugar 2g.