Grilled Nectarine Kale Chicken Salad (Printable)
Charred nectarines, juicy chicken, and massaged kale with a bright honey-lemon dressing for a fresh summer dish.
# List of ingredients:
→ Protein
01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Fruits & Vegetables
04 - 2 ripe nectarines, halved and pitted
05 - 1 large bunch kale (about 7 oz), stems removed, leaves torn
06 - 1 cup cucumber, thinly sliced
07 - 1/2 small red onion, thinly sliced
08 - 1/2 cup fresh mint leaves, roughly chopped
09 - 1/4 cup toasted sliced almonds
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon honey
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon Dijon mustard
14 - Salt and pepper, to taste
# Steps:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush the chicken breasts with 1 tablespoon olive oil and season generously with salt and pepper. Grill for 6–7 minutes per side, or until cooked through and internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing thinly against the grain.
03 - While the chicken rests, brush the nectarine halves lightly with olive oil. Place on the grill, cut side down, and cook for 2–3 minutes until prominent char marks appear and the fruit softens slightly. Remove from the grill and slice each half into wedges.
04 - Place the torn kale in a large salad bowl. Massage the leaves with a pinch of salt for 1–2 minutes until they soften, turn vibrant green, and reduce in volume.
05 - Add the sliced cucumber, red onion, grilled nectarine wedges, sliced chicken, chopped fresh mint, and toasted almonds to the bowl with the kale.
06 - In a small bowl, whisk together the extra-virgin olive oil, honey, lemon juice, Dijon mustard, salt, and pepper until emulsified and smooth.
07 - Pour the dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately, garnished with extra mint leaves and toasted almonds if desired.
# Expert Advice:
01 -
- The grilled nectarines bring a smoky sweetness that completely transforms an ordinary chicken salad into something guests will ask about for weeks.
- Kale holds up beautifully under dressing, so you can make this ahead and it will not wilt into sadness on your plate.
02 -
- Under ripe nectarines will not soften enough on the grill and will taste tart instead of jammy, so give them a gentle squeeze at the store.
- Skip the kale massage and you will end up chewing through tough, bitter leaves that fight back instead of melting into the salad.
03 -
- Let the chicken come to room temperature for about fifteen minutes before grilling and it will cook more evenly than if you put it on straight from the fridge.
- The dressing tastes best if you whisk in a tiny splash of the warm juice that pools under the resting chicken, adding savory depth you cannot get any other way.