Grilled Chicken and Nectarine Salad
Ingredients
- 2 quarts salad greens (8 oz.), rinsed and crisped
- 2/3 cup pecan halves
- ¼ cup white wine vinegar
- ¼ cup walnut oil (or more vegetable oil; see "Nut Oils on Salad," below)
- ¼ cup vegetable oil
- 5 ounces fresh chèvre (goat cheese), crumbled
- 2 firm-ripe nectarines (12 oz. total), rinsed, pitted, and thinly sliced
- + 2 more ingredients
-
- Salt and pepper
- 4 boned chicken breast halves with skin (2 lb. total), rinsed, patted dry, and fat trimmed
1. Preheat oven to 350°. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop. 2. Mound salad greens on four dinner plates. In a small bowl, stir vegetable oil, walnut oil, and vinegar to blend. Set aside. 3. Sprinkle chicken with salt an...
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