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.
- 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
- 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.
Per serving: 341 calories; 22 g fat (6 g sat, 13 g mono); 64 mg cholesterol; 13 g carbohydrates; 2 g added sugars; 8 g total sugars; 24 g protein; 3 g fiber; 302 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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- Preparation/ Technique
- Type of Dish
- Salad, main dish
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- May/June 2014
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