Grilled Chicken And Nectarine Salad – Bon Appetit

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Servings: 4 Difficulty: Advanced
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Juicy grilled chicken paired with sweet nectarines and fresh berries in a zesty lime-thyme vinaigrette
Grilled Chicken and Nectarine Salad - Bon Appetit recipe image

This vibrant summer salad balances tender, herb-marinated grilled chicken with the sweet-tart crunch of fresh nectarines. The dressing, brightened with lime juice and fresh thyme, ties together the savory protein and sweet fruit beautifully. Fresh raspberries add a pop of color and acidity, while toasted pine nuts provide a satisfying crunch. It’s a light yet substantial main dish perfect for warm evenings or a healthy weeknight dinner. The combination of textures and flavors makes it a refreshing alternative to heavier meat dishes.

Grilled Chicken and Nectarine Salad - Bon Appetit recipe image
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Grilled Chicken And Nectarine Salad – Bon Appetit

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 239.0

Description

This vibrant summer salad balances tender, herb-marinated grilled chicken with the sweet-tart crunch of fresh nectarines. The dressing, brightened with lime juice and fresh thyme, ties together the savory protein and sweet fruit beautifully. Fresh raspberries add a pop of color and acidity, while toasted pine nuts provide a satisfying crunch. It&# 226;ÂÂs a light yet substantial main dish perfect for warm evenings or a healthy weeknight dinner. The combination of textures and flavors makes it a refreshing alternative to heavier meat dishes.

Ingredients

Directions

  1. Place chicken breasts in a shallow dish.
  2. Combine 1 tablespoon lime juice, 1 tablespoon chopped thyme, and 1 teaspoon olive oil in a small bowl.
  3. Pour the mixture over the chicken, turning to coat evenly. Season with salt and pepper.
  4. Cover and refrigerate for 1 to 4 hours to allow flavors to meld.
  5. Preheat a barbecue grill to medium-high heat, or heat a large nonstick skillet over medium-high heat.
  6. Grill or sauté the chicken until golden brown and cooked through, about 5 minutes per side.
  7. Transfer chicken to a cutting board and let cool slightly.
  8. Slice the chicken across the grain into thin diagonal strips.
  9. While the chicken cooks, whisk together 3 tablespoons lime juice, 1 tablespoon thyme, 1 tablespoon olive oil, and minced garlic in a large salad bowl. Season with salt and pepper.
  10. Place thinly sliced nectarines in a small bowl, add 1 tablespoon of the dressing, and toss to coat. Set aside.
  11. Add packed torn mixed salad greens to the remaining dressing in the large bowl and toss to coat evenly.
  12. Divide the dressed greens equally among 4 plates.
  13. Arrange the sliced chicken on top of the greens.
  14. Top the chicken with the dressed nectarine slices.
  15. Sprinkle with toasted pine nuts.
  16. Garnish with fresh raspberries just before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 239.0kcal
% Daily Value *
Total Fat 12.0g19%
Saturated Fat 3.3g17%
Cholesterol 89.0mg30%
Sodium 82.0mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 27.0g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Watch closely as they burn easily.

If nectarines are not in season, peaches or plums make excellent substitutes.

For a heartier meal, add grilled vegetables like zucchini or bell peppers to the salad.

The chicken can be grilled up to 2 days in advance. Store covered in the refrigerator and reheat gently or serve cold.

Keywords: grilled chicken, nectarine salad, summer salad, lime vinaigrette, thyme dressing, raspberry garnish, pine nuts, healthy dinner, bon appetit recipe, light main dish, fruit and chicken, summer grilling
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