Grilled Chicken and Nectarine Salad Recipe – Sunset Magazine

Name: Grilled Chicken and Nectarine Salad Recipe – Sunset Magazine
Total time: 25 min
Ingredients: 2/3 cup pecan halves; 2 quarts salad greens (8 oz.), rinsed and crisped; 1/4 cup vegetable oil; 1/4 cup walnut oil (or more vegetable oil; see; 1/4 cup white wine vinegar; 4 boned chicken breast halves with skin (2 lb. total), rinsed, patted dry, and fat trimmed; Salt; pepper; 2 firm-ripe nectarines (12 oz. total), rinsed, pitted, and thinly sliced; 5 ounces fresh chèvre (goat cheese), crumbled

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Jay Decker combines barbecued chicken, sweet nectarines, tangy goat cheese, and toasted pecans in a great entrée salad. Prep and cook time: about 25 minutes.

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Ingredients

2/3 cup pecan halves
2 quarts salad greens (8 oz.), rinsed and crisped
1/4 cup vegetable oil
1/4 cup walnut oil (or more vegetable oil; see
1/4 cup white wine vinegar
4 boned chicken breast halves with skin (2 lb. total), rinsed, patted dry, and fat trimmed
Salt
pepper
2 firm-ripe nectarines (12 oz. total), rinsed, pitted, and thinly sliced
5 ounces fresh chèvre (goat cheese), crumbled