Grilled Chicken and Nectarine Salad

Grilled Chicken and Nectarine Salad
Photo by Lara Hata

Ingredients

  • ¼ cup white wine vinegar
  • ¼ cup vegetable oil
  • Salt and pepper
  • 2/3 cup pecan halves
  • 2 quarts salad greens (8 oz.), rinsed and crisped
  • 2 quarts salad greens (8 oz.), rinsed and crisped
  • 4 boned chicken breast halves with skin (2 lb. total), rinsed, patted dry, and fat trimmed
  • + 7 more ingredients
    • 4 boned chicken breast halves with skin (2 lb. total), rinsed, patted dry, and fat trimmed
    • Salt and pepper
    • ¼ cup vegetable oil
    • 5 ounces fresh chèvre (goat cheese), crumbled
    • ¼ cup walnut oil (or more vegetable oil; see "Nut Oils on Salad," below)
    • 2 firm-ripe nectarines (12 oz. total), rinsed, pitted, and thinly sliced
    • 2/3 cup pecan halves

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...

View full recipe at My Recipes

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