I made it back then for a friend’s birthday supper – it was refreshing and left plenty of room for a thick slice of cake and mounds of ice cream.
Although we used to cook outdoors, we haven’t done so in years. Consequently, we grilled the chicken in a grill pan on top of a gas burner. And, we used pecans instead of the original pine nuts the recipe called for.
Grilled Chicken and Nectarine Salad 4 servings
4 skinless boneless chicken breast halves
4 tablespoons fresh lime juice
2 tablespoons fresh chopped thyme or 2 teaspoons dried
1 teaspoon plus 1 tablespoon olive oil
1 small garlic clove, minced
5 medium nectarines, thinly slices (about 2 cups), or use peaches
6 cups packed torn mixed salad greens (such as spinach, red leaf lettuce and romaine lettuce)
1 tablespoon nuts, toasted (pecans or pine nuts)
½ cup fresh raspberries
1. Place chicken in shallow dish. Sprinkle with 1 tablespoon lime juice, 1 tablespoon thyme and 1 teaspoon oil. Season with salt and pepper. Turn to coat. Cover and refrigerate from 1 to 4 hours.
2. Prepare grill (medium-high heat) or heat large nonstick skillet over medium-high heat or a grill pan. Grill or sauté chicken until golden brown and cooked through, about 5 minutes+ per side. Cool. Cut chicken across grain in thin diagonal slices.
3. In a bowl, whisk 3 tablespoons lime juice, 1 tablespoon thyme, 1 tablespoon oil and garlic in large bowl. Season with salt and pepper. Place nectarine slices in another small bowl; add 1 tablespoon dressing and toss to coat. Add salad greens to remaining dressing; toss to coat.
4. Divide salad greens equally among 4 plates. Arrange sliced chicken. Top with nectarines. Sprinkle with nuts. Garnish with raspberries and serve.
I love this recipe! Thanks for posting it. I was just about to do it myself but then I found yours. This has been a family favorite for 20 years. I'm making it tonight but substituting peaches for the nectarines.
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