Grilled Chicken Summer Salad

Don’t spend a beautiful day in the kitchen! Prepare this fruity main dish outdoors in half an hour.

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Prep Time 30 min
Total Time 0 min
Servings 8

Ingredients

8: boneless skinless chicken breast halves

1/2: teaspoon salt

1/2: teaspoon pepper

8: cups salad greens (from 10-oz. pkg.)

2: medium nectarines, pitted, sliced (about 1 1/2 cups)

1: red onion, thinly sliced

1: cup pecan halves, toasted

1/2: cup fresh blueberries

1: cup purchased raspberry-poppy seed or poppy seed salad dressing

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Directions

1 Heat gas or charcoal grill. When grill is heated, sprinkle both sides of chicken with salt and pepper; place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.
2 Divide salad greens evenly onto individual serving plates. Top each with nectarines, onion, pecans and blueberries.
3 Cut chicken into slices; arrange in center of each plate. Drizzle each with 2 tablespoons salad dressing.

EXPERT TIPS

Expert Tips

This recipe also tastes great with grilled pork or shrimp.

To toast pecan halves, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or spread pecan halves in thin layer in microwave-safe pie pan. Microwave on High for 4 to 7 minutes or until golden brown, stirring frequently. If nectarines are hard when you purchase them, place them in a paper bag. Leave at room temperature until they have a fragrant aroma and are slightly soft when lightly pressed.

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