Grilled chicken and nectarine salad - bon appetit

4 servings

Ingredients

Quantity Ingredient
4 Skinless boneless chicken breast halves
4 tablespoons Fresh lime juice
2 tablespoons Fresh chopped thyme or 2 t dried
1 teaspoon Plus 1 T olive oil
1 small Garlic clove, minced
5 mediums Nectarines, thinly sliced (about 2 C)
6 cups Packed torn mixed salad greens (such as spinach, red leaf lettuce and romaine lettuce)
1 tablespoon Pine nuts, toasted
½ cup Fresh raspberries

Directions

Place chicken in shallow dish. Sprinkle with 1 T lime juice, 1 tablespoon thyme and 1 t oil. Season with salt and pepper. Turn to coat. Cover and refrigerate from 1 to 4 hours.

Prepare barbecue (medium-high heat) or heat large nonstick skillet over medium-high heat. Grill or saute chicken until golden brown and just cooked through, about 5 minutes per side. Cool. Cut chicken across grain in thin diagonal slices.

Whisk 3 T lime juice, 1 T thyme, 1 T oil and garlic in large bowl.

Season with salt and pepper. Place nectarine slices in small bowl; add 1 T dressing and toss to coat. Add salad greens to remaining dressing; toss to coat.

Divide salad greens equally among 4 plates. Arrange sliced chicken atop each. Top with nectarines. Sprinkle with pine nuts. Garnish with raspberries.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

Related recipes