Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
4 small skinless, boneless chicken breast halves (about 1 pound total)
⅛ teaspoon salt
⅛ teaspoon ground black pepper
Citrus Vinaigrette recipe
8 cups fresh spinach leaves and/or torn mixed salad greens
3 cups sliced nectarines
⅓ cup coarsely chopped pecans, toasted (see Tip)
2 tablespoons crumbled reduced-fat feta cheese
1 teaspoon finely shredded orange peel
¼ cup orange juice
3 tablespoons olive oil
1 tablespoon snipped fresh thyme, oregano, or basil
Coat a large nonstick skillet with nonstick spray; preheat over medium heat. Sprinkle both sides of chicken with salt and pepper. Cook chicken in hot skillet for 8 to 10 minutes or until chicken is tender and no longer pink (170°F), turning once to brown evenly. Remove from skillet. Cut chicken into strips.
To prepare the Citrus Vinaigrette: In a screw-top jar combine orange peel, orange juice, olive oil and thyme, oregano, or basil. Cover and shake well. Serve immediately or cover and store in the refrigerator for up to 3 days. Shake well before using.
In a large salad bowl toss together chicken, spinach, and nectarines. Pour vinaigrette over salad; toss to coat. Divide salad among 4 serving plates. Sprinkle with toasted pecans and feta cheese.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.