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


Recipe Summary

45 mins


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

about 2 cups
342 calories; protein 23.8g; carbohydrates 12.6g; dietary fiber 2.7g; sugars 8.4g; fat 21.6g; saturated fat 6.1g; cholesterol 63.6mg; vitamin a iu 5615.9IU; vitamin c 10.7mg; folate 96.4mcg; calcium 89.2mg; iron 1.8mg; magnesium 41.2mg; potassium 561.5mg; sodium 284.7mg; thiamin 0.1mg; added sugar 2g.

1 vegetable, 1/2 fruit, 2 1/2 lean meat, 1/2 high-fat meat, 3 fat