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Grilled Chicken And Nectarine Salad
4 Skinless boneless chicken breast halves
4 tb Fresh lime juice
2 tb Fresh chopped thyme or 2 t dried
1 ts Plus 1 T olive oil
1 sm Garlic clove, minced
5 md Nectarines, thinly sliced (about 2 C)
6 c Packed torn mixed salad greens (such as spinach, red leaf lettuce and romaine lettuce)
1 tb Pine nuts, toasted
1/2 c Fresh raspberries
Place chicken in shallow dish. Sprinkle with 1 T lime juice, 1 tablespoon thyme and 1 t oil. Season with salt and pepper. Turn to coat. Cover and refrigerate from 1 to 4 hours.
Prepare barbecue (medium-high heat) or heat large nonstick skillet over medium-high heat. Grill or saute chicken until golden brown and just cooked through, about 5 minutes per side. Cool. Cut chicken across grain in thin diagonal slices.
Whisk 3 T lime juice, 1 T thyme, 1 T oil and garlic in large bowl. Season with salt and pepper. Place nectarine slices in small bowl; add 1 T dressing and toss to coat. Add salad greens to remaining dressing; toss to coat.
Divide salad greens equally among 4 plates. Arrange sliced chicken atop each. Top with nectarines. Sprinkle with pine nuts. Garnish with raspberries.
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