Looking for an alternative to your usual tossed greens?
Try this recipe for Grilled Chicken and Nectarine Salad. The sweet flavor of nectarine–May’s Harvest of the Month–will make you think you’re enjoying a treat, and the walnuts and feta featured in this recipe pair perfectly with the fruit. Click here to print the recipe.
- 1/4 cup olive oil
- 4 tsp. lime zest
- 2 tbsp. lime juice
- 4 tsp. honey
- 1 tsp. Dijon mustard
- Salt and pepper, to taste
- 1 lb. boneless, skinless chicken, cut into strips
- 2 nectarines, sliced
- 4 cups mixed greens
- 3 tbsp. toasted walnuts, chopped
- 2 ounces feta cheese, crumbled
Directions: Place all ingredients from the dressing list in a tightly sealed container, shake until completely combined. Pour half of the dressing into a large zip-top bag and add chicken, shake to coat. Refrigerate sealed bag for one hour. Using indoor or outdoor grill, cook marinated chicken over medium-high heat until cooked through, approximately 4 minutes per side. Set aside.
In a large bowl mix together nectarines, mixed greens, walnuts and feta. Toss with remaining dressing, add chicken and serve.