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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 And Nectarine 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.
The Dressing – What You Need and How to Make it
- Olive oil
- Lime zest
- Dijon mustard
- Salt and pepper
The best way I’ve found to make oil based dressing for any salad or marinade is to place all the ingredients in a mason jar, seal tightly with a lid and shake!
This combined all the ingredients together perfect and takes no time at all. Leave it in the jar while you get on with the rest of the meal (or place in the fridge for later)!
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!
When you’re grilling or cooking any type of meat make sure to take it out of the fridge at least 20 minutes before cooking and let it come to room temperature (or close enough). If you cook meat straight from the fridge when it’s cold it gets a shock and tightens up making it tough and dry, not good!
Also try to let the chicken rest for a few minutes after grilling so the juices remain inside and don’t escape straight after cooking. It helps keep it nice and juicy.
Tips And Substitutions For Making This Nectarine Salad:
- Don’t have nectarines? Try peaches or plums
- You could also use goats cheese instead of feta
- Serve as a side to any meal minus the chicken
- Use a rotisserie chicken for a speedy weeknight meal
- You can prep everything in advance then just drizzle with dressing when ready to serve
Looking for other fresh late-summer meals? Try these favorites:
- One Skillet Peach-Glazed Chicken
- Red Pepper Soup with Grilled Cheese Croutons
- Chicken Penne Casserole with Corn & Zucchini
- Pesto Zucchini Lasagna Roll-Ups
Grilled Chicken And Nectarine Salad
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.