Grilled Chicken And Nectarine Salad
A simple and fast 10-minute salad is topped with Honey-Lime Marinated Grilled Chicken for a quick, cool, and healthy lunch or dinner.
Servings 4 servings
Calories 395kcal
Ingredients
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
Instructions
- 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.
Notes
Substitute with lemon instead of lime, or use peaches or plums instead of the nectarines.
Cooking just for two? Cut all of the ingredients in half. The rest of the instructions remain the same!
Nutrition
Serving: 1/4 of the recipe | Calories: 395kcal | Carbohydrates: 16g | Protein: 28g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 605mg | Potassium: 664mg | Fiber: 1g | Sugar: 12g | Vitamin A: 785IU | Vitamin C: 15.1mg | Calcium: 92mg | Iron: 1.3mg