Serves 4
45 min
Chicken and Nectarine Poppy Seed Salad
Recipe GLPR8616b50325cd17
A vibrant, fresh salad featuring seasoned grilled chicken breast, sweet nectarines, and tart blueberries over a bed of tender baby spinach, topped with toasted almonds and a bright poppy seed dressing. This protein-rich salad works equally well as a light lunch or satisfying main course.
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Ingredients
2 large chicken breasts
Salt to taste
Black pepper to taste
2 tablespoons olive oil
6–8 cups baby spinach
2 ripe nectarines, pitted and sliced
1 cup fresh blueberries
¼ cup chopped toasted almonds
½ cup poppy seed dressing (homemade or store-bought)
Directions
Pat the chicken breasts dry with paper towels. Brush both sides lightly with olive oil, then season generously with salt and black pepper. Add any additional seasonings you prefer (such as smoked paprika, garlic powder, or a spice blend of your choice) for extra depth of flavor.
Preheat a grill, panini press, or grill pan to medium-high heat. Grill the chicken breasts for 6–7 minutes per side, until they reach an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part. If using a panini press, the chicken will cook in about 8–10 minutes total. Transfer to a cutting board and let rest for 5 minutes.
Slice or chop the rested chicken into bite-sized pieces or strips, as you prefer.
Pit the nectarines and slice them into thin wedges or bite-sized pieces.
Arrange the baby spinach on individual serving plates or in a large mixing bowl. Top with the warm or cooled chicken pieces, nectarine slices, blueberries, and toasted almonds.
Drizzle the salad with poppy seed dressing just before serving, or serve the dressing on the side so guests can add their preferred amount.
