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Prep 30min
Total0min
Servings8
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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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Steps
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.
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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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