By The recipe Sunday was baked nectarine chicken salad — nectarine halves baked under brown sugar and balsamic, served warm over greens with grilled chicken, blue cheese, almonds.
The recipe is below.
Baked Nectarine Chicken Salad
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 ripe nectarines, pitted and sliced
- 5 cups mixed salad greens or romaine, roughly chopped
- 1/4 red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- 2 tablespoons olive oil, divided
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Preheat and prep. Preheat your oven to 400°F. Line a baking sheet with foil or lightly grease it. Pat the chicken breasts dry with paper towels.
- Season the chicken. Drizzle 1 tablespoon of the olive oil over the chicken breasts. Sprinkle evenly with garlic powder, smoked paprika, salt, and pepper, pressing gently so the seasoning adheres.
- Bake. Arrange the chicken on the prepared baking sheet and bake for 22–26 minutes, until the internal temperature reaches 165°F and the edges are lightly golden. Remove from the oven and let rest 5 minutes before slicing.
- Make the dressing. While the chicken rests, whisk together the remaining 1 tablespoon olive oil, honey, and balsamic vinegar in a small bowl. Season with a pinch of salt and pepper.
- Assemble the salad. Divide the greens among four plates or shallow bowls. Top with sliced nectarines, red onion, and crumbled feta. Slice the rested chicken and lay it over the top.
- Dress and serve. Drizzle the balsamic-honey dressing over each plate just before serving. Best eaten immediately while the chicken is still warm.
Nutrition (per serving)
Calories: 310 | Protein: 36g | Fat: 11g | Carbs: 15g | Fiber: 2g | Sodium: 290mg