Chicken Nectarine Salad


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A wonderful mix of fruit and veggies perfect for summertime

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  • 4 skinless boneless chicken breast halves
  • 4 Tbs. fresh lime juice
  • 2 Tbs. fresh thyme -- chopped
  • 1 tsp. olive oil
  • 1 Tbs. olive oil
  • 1 small garlic clove
  • 5 medium nectarines -- thinly sliced
  • 6 C. mixed salad greens
  • 1/4 C. pecans --coarsely chopped
  • 1/2 C. blue cheese -- crumbled

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Place chicken in shallow dish, Sprinkle with 1 Tbs. lime juice, 1 Tbs. thyme, and 1 tsp. olive 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 sauté chicken until golden brown and just cooked through, about 5 minutes per side. Cool. Cut chicken across grain in thin diagonal slices. Whisk 3 Tbs. lime juice, 1 Tbs. thyme, 1 Tbs. oil, and garlic in large bowl. Season with salt and pepper. Place nectarine slice in small bowl; add 1 Tbs. dressing and toss to coat. Add salad greens to remaining dressing; toss to coat. Divide salad greens equally among 4 plates. Arrange sliced chicken, pecans, and blue cheese on top. Top with nectarines.

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