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Grilled Chicken and Nectarine Salad

Source of Recipe


Sunset, June 2005






List of Ingredients



• 2/3 cup pecan halves
  
• 2 quarts salad greens (8 ounces), rinsed and crisped
  
• 1/4 cup vegetable oil
  
• 1/4 cup walnut oil (or more vegetable oil)
  
• 1/4 cup white wine vinegar
  
• 4 boned chicken breast halves with skin (2 pounds total), rinsed, patted dry, fat trimmed
  
• Salt and pepper
  
• 2 firm-ripe nectarines, rinsed, pitted and thinly sliced
  
• 5 ounces fresh chevre (goat cheese), crumbled
  






Instructions



1. Preheat oven to 350° F. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop.
   
   
2. Mound salad greens on 4 dinner plates. In a small bowl, stir vegetable oil, walnut oil and vinegar to blend. Set aside.
   
   
3. Sprinkle chicken with salt and pepper. Lay on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chicken, turning occasionally, until meat is no longer pink in center of thickest part (cut to test), about 15 minutes total. Transfer chicken to a cutting board. Remove skin, if desired.
   
   Slice chicken across the grain 1/2-inch thick; arrange over greens. Tuck nectarine around chicken. Scatter goat cheese and pecans over the top. Stir dressing; pour over salads. Add salt and pepper to taste.
   
   Makes 4 main-dish servings.