Green Salad with Nectarines, Gorgonzola and Grilled Chicken

This recipe from Fine Cooking magazine makes a delightful, healthy summer lunch with the addition of grilled chicken. We omitted the sugar and substituted 1/2 tsp Dijon mustard for the honey mustard to adhere to our plan of no added sugars for 28 days.

Green salad with nectarines, gorgonzola and grilled chicken

*Green salad with nectarines and gorgonzola Grilled chicken breast Lemon sparkling water*
*Makes 2 main course sized servings*

1/2 lb chicken breast
Salad ingredients as listed in recipe

Preparation:

  1. Heat grill to 400 degrees.
  2. Grill chicken breast for about 5 minutes per side or until cooked through.
  3. While chicken is grilling, prepare salad, following instructions in recipe.
  4. Serve salad in large bowls, topped with sliced grilled chicken.

Note - If two people are working on this meal, it works well for one to grill the chicken while the other prepares the salad.

Time Savers:

  • For a particularly quick summer meal, serve this salad with pre-grilled chicken breast from your grocery store's deli.

Donna Whitlock

Donna Whitlock