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Juicy, tender grilled chicken breast paired with sweet, ripe nectarines and crunchy walnuts over a bed of fresh mixed greens. A tangy vinaigrette ties it all together for the perfect summer meal.
Prepare and grill the chicken
Make the vinaigrette
Assemble the salad base
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Juicy, tender grilled chicken breast paired with sweet, ripe nectarines and crunchy walnuts over a bed of fresh mixed greens. A tangy vinaigrette ties it all together for the perfect summer meal.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 559.88 calories per serving with 56.96g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and serve
Replace the chicken with 1 can of rinsed chickpeas or 1 block of extra-firm tofu, pressed and grilled. Use maple syrup instead of honey in the dressing.
Swap the nectarines for a handful of raspberries or blackberries. Replace the honey in the dressing with a sugar-free liquid sweetener.
Add 1 cup of cooked quinoa or a can of rinsed chickpeas to the salad for an extra protein boost.
Use a store-bought rotisserie chicken and a pre-made vinaigrette to save time on cooking and prep.
Chicken breast provides high-quality protein essential for muscle repair and growth, without a lot of saturated fat.
Walnuts and olive oil are great sources of monounsaturated and omega-3 fatty acids, which support heart and brain health.
The mixed greens and nectarines deliver dietary fiber for digestion, along with essential vitamins like Vitamin C and A.
Yes, this salad is very healthy. It's packed with lean protein from the chicken, healthy fats from walnuts and olive oil, and plenty of vitamins, minerals, and fiber from the greens and nectarines.
One serving of this salad (about 2 cups) contains approximately 350-400 calories, primarily from the chicken, walnuts, and olive oil in the dressing.
Absolutely! Ripe peaches are a fantastic substitute and pair wonderfully with the grilled chicken and walnuts.
It's best to store the salad components separately. Keep the undressed greens, chicken, and vinaigrette in airtight containers in the refrigerator for up to 2 days. Combine just before serving.
