grilled chicken and nectarine salad with arugula and green beans

Sweet and savory comes together in the form of sweet summer nectarines and flavorful grilled chicken.
By: Anna Becker / 07/19/2016 /

Arugula lends a peppery bite, and green beans provide a great textural contrast to the soft fruit. The olive oil that we used to toast hazelnuts is repurposed into a unique dressing with a lot of character. Cook, relax, and enjoy!

What you'll need: 8 oz nectarines (firm-ripe) 5 oz large leaf arugula 8 oz green beans ¼ cup skinned hazelnuts ¼ cup pepitas 1 lb boneless, skinless chicken cutlets 2 Tbsp balsamic vinegar 1 Tbsp whole grain mustard 1 Tbsp honey coarse salt olive oil freshly ground black pepper

Equipment: grill, grill pan, or rimmed baking sheet small skillet small saucepan

Recipe steps:

  1. Prep salad ingredients Cut nectarines in half. Remove pit and cut into thin wedges. Remove any long stems or roots from arugula; wash and dry well. Remove stem ends from green beans and cut in half crosswise.

  2. Toast nuts and seeds Coarsely chop hazelnuts. Heat 3 tablespoons oil in a small skillet over medium-high. Add hazelnuts and pepitas and cook, stirring, until toasted, 2–3 minutes. Using a slotted spoon, transfer nuts to a bowl. Pour nut oil into a second small bowl and set aside for dressing.

  3. Cook chicken Preheat grill or grill pan to medium-high. Season chicken on both sides with salt and pepper and grill until cooked through, about 5 minutes per side, reducing heat if browning too quickly (or broil on a rimmed baking sheet until cooked through, about 4 minutes per side). Transfer to a plate and tent with foil.

  4. Cook green beans Meanwhile, bring a small saucepan of water to a boil. Add green beans and a pinch of salt and cook, until tender, about 3 minutes. Drain and rinse under cold water.

  5. Make dressing Add balsamic vinegar, mustard, and honey to bowl with reserved nut oil, season with salt and pepper, and whisk to combine. Slice chicken crosswise into strips.

  6. Finish Toss arugula and beans with ½ of the dressing and season to taste with salt and pepper. Spread on a platter and top with nectarines and chicken. Drizzle with remaining dressing and sprinkle with hazelnuts and pepitas. Enjoy!