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>