Grilled Chicken & Nectarine Chopped Salad

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From: EatingWell Magazine 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.

Ingredients 5 servings

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  • 2 ripe nectarines, halved and pitted
  • 3 teaspoons extra-virgin olive oil 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 tomatoes, chopped
  • 3/4 cup crumbled goat cheese

Preparation

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  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.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 341 calories; 22 g fat(6 g sat); 3 g fiber; 13 g carbohydrates; 24 g protein; 96 mcg folate; 64 mg cholesterol; 8 g sugars; 2 g added sugars; 5616 IU vitamin A; 11 mg vitamin C; 89 mg calcium; 2 mg iron; 285 mg sodium; 562 mg potassium
  • Nutrition Bonus: Vitamin A (112% daily value), Folate (24% dv), Vitamin C (18% dv), Potassium (16% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 1/2 fruit, 2 1/2 lean meat, 1/2 high-fat meat, 3 fat

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