Grilled Nectarine Arugula Chicken (Printable)
Smoky grilled chicken, caramelized nectarines, arugula and mint tossed with honey-lime vinaigrette and feta.
# List of ingredients:
→ For the Salad
01 - 2 boneless, skinless chicken breasts (about 12 oz total)
02 - 2 ripe nectarines, halved and pitted
03 - 5 oz baby arugula
04 - 1/3 cup fresh mint leaves, torn or thinly sliced
05 - 1/4 small red onion, thinly sliced
06 - 1/3 cup crumbled feta cheese
07 - 1/4 cup toasted sliced almonds
→ For the Marinade and Vinaigrette
08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp fresh lime juice
10 - 1 tbsp honey
11 - 1 tsp Dijon mustard
12 - 1 garlic clove, minced
13 - 1/2 tsp salt
14 - 1/4 tsp freshly ground black pepper
# Steps:
01 - In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, minced garlic, salt, and pepper until well blended.
02 - Place the chicken breasts in a shallow dish. Spoon 2 tablespoons of the vinaigrette over the chicken, turning to coat evenly. Let marinate at room temperature for 10 to 15 minutes. Reserve the remaining vinaigrette for dressing the salad.
03 - Heat a grill or grill pan over medium-high heat. Brush the cut sides of the nectarine halves lightly with olive oil.
04 - Grill the chicken breasts for 5 to 6 minutes per side, or until cooked through and the juices run clear. Transfer to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
05 - Place the nectarine halves cut side down on the grill. Cook for 2 to 3 minutes until prominent grill marks appear and the fruit softens slightly. Remove from the grill and slice each half into wedges.
06 - In a large bowl, combine the baby arugula, torn mint leaves, and sliced red onion. Drizzle with the reserved vinaigrette and toss gently until the greens are evenly coated.
07 - Arrange the dressed greens on a serving platter or individual plates. Top with the sliced grilled chicken, nectarine wedges, crumbled feta, and toasted almonds. Serve immediately.
# Expert Advice:
01 -
- The honey lime vinaigrette doubles as a chicken marinade, so you get incredible flavor with almost zero extra work.
- Grilled nectarines taste like a secret restaurant trick, but they take literally three minutes and zero skill.
02 -
- Do not skip the chicken rest period, because slicing too early lets all the juices run onto your board instead of staying in the meat where they belong.
- Grill the fruit last minute and serve immediately, as warm grilled nectarines turn mushy and lose their magic if they sit too long.
03 -
- Score the cut sides of the nectarines in a crosshatch pattern before grilling to get deeper char and more smoky flavor in every bite.
- If you are cooking for a crowd, double the chicken and fruit but only increase the vinaigrette by half to keep the salad from getting soupy.