Grilled Nectarine Spinach Chicken Salad (Printable)
Juicy grilled nectarines and tender chicken over fresh spinach with basil-mint vinaigrette
# List of ingredients:
→ Protein
01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Fruit & Vegetables
05 - 2 ripe nectarines, halved and pitted
06 - 4 cups baby spinach leaves, washed and dried
07 - 1 small red onion, thinly sliced
08 - 2/3 cup cherry tomatoes, halved
09 - 1/4 cup toasted pecans or walnuts (optional)
10 - 1/2 cup crumbled feta cheese (optional)
→ Basil Mint Vinaigrette
11 - 3 tablespoons extra virgin olive oil
12 - 1 tablespoon white balsamic vinegar or lemon juice
13 - 1 teaspoon honey
14 - 1/4 cup fresh basil leaves, finely chopped
15 - 2 tablespoons fresh mint leaves, finely chopped
16 - Salt and pepper, to taste
# Steps:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Rub the chicken breasts with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, coating evenly on all sides.
03 - Place chicken on the grill and cook for 6 to 7 minutes per side, until fully cooked through and juices run clear. Transfer to a plate and rest for 5 minutes before slicing.
04 - Brush nectarine halves lightly with oil. Grill cut-side down for 2 to 3 minutes until distinct grill marks form and the fruit softens slightly. Cool briefly, then cut into wedges.
05 - In a small bowl, whisk together the extra virgin olive oil, white balsamic vinegar, honey, chopped basil, chopped mint, salt, and pepper until well emulsified.
06 - In a large salad bowl, combine the baby spinach, sliced red onion, halved cherry tomatoes, and toasted nuts if using. Add the grilled nectarine wedges and sliced chicken on top.
07 - Drizzle the basil-mint vinaigrette over the salad and toss gently to coat everything evenly. Finish with crumbled feta if desired and serve immediately.
# Expert Advice:
01 -
- The basil mint vinaigrette tastes like summer in a jar and takes about sixty seconds to whisk together.
- Grilling the fruit completely changes the character of a plain chicken salad into something guests will actually remember.
02 -
- Do not skip resting the chicken because slicing too early sends all the juices running onto the cutting board and leaves the meat dry.
- Underripe nectarines will not soften on the grill the way you want, so press them gently at the store and walk past any that feel like apples.
03 -
- Pound the chicken to even thickness before grilling so the thin end does not turn into cardboard while the thick center finishes cooking.
- Make a double batch of the vinaigrette and keep the extra in the fridge because it improves every salad you will make that week.