Grilled Nectarine Kale Chicken Salad (Printable)

Smoky grilled nectarines, tender chicken, and crisp kale tossed in zesty lemon vinaigrette with feta and fresh basil.

# List of ingredients:

→ For the Salad

01 - 2 boneless, skinless chicken breasts
02 - 3 ripe nectarines, halved and pitted
03 - 6 cups curly kale, stems removed, leaves chopped
04 - 1/2 small red onion, thinly sliced
05 - 1/3 cup fresh basil leaves, torn
06 - 1/3 cup crumbled feta cheese
07 - 1/4 cup toasted pecans or walnuts (optional)

→ For the Marinade

08 - 2 tbsp olive oil
09 - 1 tbsp lemon juice
10 - 1 tsp honey
11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper

→ For the Lemon Vinaigrette

13 - 3 tbsp olive oil
14 - 2 tbsp fresh lemon juice
15 - 1 tsp Dijon mustard
16 - 1 tsp honey
17 - 1/2 tsp salt
18 - 1/4 tsp black pepper

# Steps:

01 - In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Place chicken breasts in a shallow dish or resealable bag, pour over marinade, and let sit for at least 15 minutes while you prepare other ingredients.
02 - Preheat grill or grill pan to medium-high heat.
03 - Brush nectarine halves lightly with olive oil.
04 - Grill chicken breasts for 5-7 minutes per side, or until cooked through and juices run clear. Remove from grill and let rest 5 minutes before slicing.
05 - Simultaneously, grill nectarine halves for 2-3 minutes per side until grill marks appear and nectarines are slightly softened. Remove and slice each half into wedges.
06 - In a large bowl, massage chopped kale with a pinch of salt until slightly softened, about 1-2 minutes.
07 - In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
08 - Add sliced red onion, grilled nectarines, basil, and feta to the kale. Drizzle with vinaigrette and toss to coat evenly.
09 - Slice the grilled chicken and arrange on top of the salad. Sprinkle with toasted pecans or walnuts if using. Serve immediately.

# Expert Advice:

01 -
  • The contrast between smoky grilled nectarines and crisp fresh kale creates layers of flavor that keep every bite interesting
  • Everything comes together in under 40 minutes but tastes like you spent all afternoon crafting it
  • Leftovers actually hold up beautifully for lunch the next day, if there are any
02 -
  • Don't skip massaging the kale or you'll end up with tough chewy bites that ruin the whole experience
  • Letting the chicken rest before slicing is the difference between juicy meat and dry disappointment
  • Grill the nectarines just until marked, overcooking turns them into mush that falls apart in the salad
03 -
  • Preheat your grill for at least 10 minutes with the lid closed to ensure even, consistent heat across the cooking surface
  • If your nectarines are too ripe, place them on a piece of foil on the grill so they don't fall apart
  • Toast your nuts in the same pan you used for the chicken to pick up any flavorful drippings

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