Grilled Chicken and Nectarine Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 2½ Tbsp olive oil
- 1 Tbsp lemon-pepper seasoning
- 3 ears corn, shucked
- 4 nectarines, halved and pitted
- 1 (3-count) pkg romaine lettuce hearts, chopped
- 1 cucumber, seeded and chopped
- 1 pint grape tomatoes, halved
- ½ red onion, thinly sliced
- ½ (16-oz) bottle balsamic dressing
Instructions
- Preheat grill or grill pan to medium-high heat. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Rub chicken with 1½ Tbsp oil; sprinkle with seasoning. Rub corn with 1 Tbsp oil; season lightly with salt and pepper.
- Grill chicken, covered, 5 to 6 minutes per side or until done. Grill corn, covered and turning occasionally, until browned and tender. Grill nectarines, cut sides down and covered, 2 minutes or until browned and tender.
- Let chicken stand 5 minutes; chop. Let corn stand until cool enough to handle; remove kernels from cobs. Thinly slice nectarines.
- Toss together romaine, cucumber, tomatoes, onion, and corn in a large bowl. Divide among 6 plates. Top with chicken and nectarines; drizzle with desired amount of dressing.
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