A simple and fast 10-minute salad is topped with Honey-Lime Marinated Grilled Chicken for a quick, cool, and healthy lunch or dinner. This Grilled Chicken, Nectarine and Walnut Salad is a forkful of summer in every bite!
Okay, so my kids officially start school again on Monday…which means that I have exactly 3 days left of “summer vacation.” That’s why I’m sneaking in ONE LAST summer salad before my seasons shift…
and I’m pretty sure that I saved the best for last!
I debated whether or not to include the chicken in this recipe, because the original salad was simply a side dish that I threw together on a whim (minus any meat). It was SO GOOD that I knew I needed to share it with you all…especially the Honey Lime dressing. It just brings all of the fresh sweet-and-savory flavors together in one zippy sauce!
When I recreated my salad to take these pictures, I wanted to serve it for dinner that night with some grilled chicken for added protein to make it a full meal. Since I was cooking the chicken anyway, and since the Honey Lime dressing is just that delicious, I figured that I should go ahead and marinate the chicken in the dressing for an added layer of flavor. And THAT, my friends, was a VERY good decision.
You’re going to want to slather this dressing on just about anything in your kitchen, and it couldn’t be better on top of a bed of crisp greens with crunchy toasted nuts, creamy cheese, and sweet juicy stone fruit. It’s nectarine season for a wee bit longer and we’re going to Make.It.Count!
- For the Dressing:
- ¼ cup olive oil
- 4 teaspoons lime zest, plus 2 tablespoons freshly-squeezed lime juice
- 4 teaspoons honey (or substitute with maple syrup)
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- For the Salad:
- 1 lb. boneless, skinless chicken tenders
- 2 nectarines, pitted and sliced
- 4 cups mixed greens
- 3 tablespoons walnuts, toasted and coarsely chopped
- 2 ounces feta cheese, crumbled
- Place all of the dressing ingredients in a jar, seal tightly with a lid, and shake vigorously until completely combined.
- Pour half of the dressing into a large zip-top bag. Add the chicken and toss to coat. Seal the bag and refrigerate for at least 1 hour.
- Heat an outdoor grill or indoor grill pan over medium-high heat. Cook the marinated chicken for about 3-4 minutes per side, or until cooked through. Set aside on a plate to cool slightly until ready to serve.
- In a large bowl stir together remaining salad ingredients. Toss with remaining dressing and serve immediately with chicken.
Looking for other fresh late-summer meals? Try these favorites: