Grilled Chicken and Nectarine Salad

     This “taste of summer” salad comes from the 1994 cookbook, The Flavors of Bon Appétit. The header that precedes this recipe reads, “Try this attractive, low-fat salad as a main course for brunch or as a light and elegant warm-weather supper. Round out the meal with crusty rolls.”

     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.