This gorgeous, summery salad comes from ChihYu, the founder, recipe developer, and photographer behind the blog I Heart Umami.
Her recipe inspirations come from foods she enjoyed while growing up in Asia and from memories of her family. She uses paleo as a framework to re-interpret foods that people love back home.
This grilled nectarine salad is sweet, savory, and very refreshing!
One way to make the chicken really tasty is by slicing it into smaller pieces before grilling. This way, the meat will drink up the lime juice and the rest of seasonings quickly.
You can grill the chicken in advance and store it in an airtight glass container. When you are ready, quickly grill the nectarine for about 2 to 3 minutes per side, and then drizzle with aged balsamic vinegar and hot chili pepper sauce.
You’ll be surprised how simple yet flavorful this salad can be. Perfect for lunch, light supper, outdoor picnic, or hey, even breakfast!
- 1½ lbs chicken breast, skinless (cut into smaller chunks)
- salt and freshly ground pepper to taste
- 1 tsp dry dill weed
- 1½ tbsp lime juice
- 1 ½ tbsp olive oil
- 2 ripe nectarines, sliced
- 1 tbsp olive oil
- 1 small ball of fresh mozzarella, torn in to pieces (optional)
- Small handful of fresh mint leaves
- 2 tsp aged balsamic vinegar
- 1½ tsp chilli pepper sauce
- 1 tsp lime juice
- Season chicken with salt, freshly ground black pepper, dill weed, 1 ½ tbsp lime juice, and grill until cooked through.
- Heat up a grill pan over medium high heat with olive oil and grill the nectarines until golden brown (about 2 to 3 minutes per side).
- Toss chicken, nectarines, mozzarella, and mint leaves. Pour the dressing over and give it gentle toss.
- Serve and Enjoy!
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