Grilled Nectarine and Chicken Salad with Honey Mustard Dressing
Grilled nectarine and chicken salad - a colorful, fresh, and full of flavor salad topped with a creamy and homemade honey mustard dressing
Ingredients
For the chicken:
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ¼ teaspoon pepper
- 10.5 oz (300 g) skinless boneless chicken breast
- ½ tablespoon olive oil
For the dressing:
- 1 clove garlic minced
- 4 tablespoons freshly squeezed orange juice
- 2 tablespoons creamy peanut butter
- 1 tablespoon grainy Dijion mustard
- 1 tablespoon extra virgin olive oil
- 2 teaspoons honey
- ¼ teaspoon salt
For the salad:
- 4 cups (180 g) romain lettuce chopped
- 1 cup (140 g) fresh blueberries
- 1 cup (90 g) shredded red cabbage
- 3 firm-ripe nectarines sliced
- ½ cup (75 g) crumbled low-fat feta cheese
- ¼ cup (35 g) almonds chopped
Instructions
- In a small bowl, mix the cayenne pepper, smoked paprika, salt and pepper.
- Cut the chicken breast into bite-sized pieces.
- Heat ½ tablespoon of extra virgin olive oil in a grill pan over medium high heat, add the chicken and sprinkle it with the spice mixture.
- Sautee for a few minutes, flipping the chicken now and then to get a nice golden color on both sides.
- Transfer the chicken to a plate and cover loosely with foil.
- Place the sliced nectarines in the same pan and cook until they become softer and grill marks form, flipping once. This only takes about 3 minutes per side.
- Prepare the dressing: mix all the ingredients in a glass jar with a lid and shake well until combined.
- In a large bowl, put the romaine lettuce, red cabbage and blueberries, top it with the grilled nectarines and chicken, sprinkle with chopped almond and crumbled feta cheese, pour the dressing and serve.
- Enjoy it!
Nutrition
Calories: 345kcal | Carbohydrates: 23.7g | Protein: 31.9g | Fat: 16.8g | Saturated Fat: 3.2g | Cholesterol: 64mg | Sodium: 774mg | Fiber: 4.2g | Sugar: 14.8g
