Grilled Chicken & Nectarine Chopped Salad
ACTIVE: 45 MINUTES TOTAL: 45 MINUTES
For a more elegant presentation, arrange the ingredients for this main-course chicken
salad 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
11/2 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 (chévre)
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.
SERVES 5: ABOUT 2 CUPS EACH
Calories 341 Fat 22g (sat 6g), Cholesterol 64mg, Carbs 13g, Total sugars 8g (added 2g),
Protein 24g, Fiber 3g, Sodium 302mg, Potassium 562mg.
Nutrition bonus: Vitamin A (112% daily value), Folate (24% dv), Vitamin C (18% dv),
Potassium (16% dv).