This is the perfect summer salad! If you want to reduce fat and calories, reduce or omit the blue cheese and the pecans.
4 skinless boneless chicken breast halves
4 tablespoons fresh lime juice, divided
2 tablespoons fresh thyme - chopped
1 teaspoon olive oil
1 tablespoon olive oil
1 small garlic clove
5 medium nectarines - thinly sliced
6 cups mixed salad greens
1/4 cup pecans - coarsely chopped
1/2 cup blue cheese - crumbled
Place chicken in shallow dish, Sprinkle with 1 tablespoon lime juice, 1 tablespoon thyme, and 1 teaspoon olive oil. Season with salt and pepper. Turn to coat. Cover and refrigerate from 1 to 4 hours.
Prepare barbecue, medium high heat, or heat large nonstick skillet over medium high heat. Grill or saute chicken until golden brown and just cooked through, about 5 minutes per side. Cool. Cut chicken across grain in thin diagonal slices.
Whisk 3 tablespoons lime juice, 1 tablespoon thyme, 1 tablespoon oil, and garlic in large bowl. Season with salt and pepper. Place nectarine slice in small bowl; add 1 tablespoon dressing and toss to coat. Add salad greens to remaining dressing; toss to coat.
Divide salad greens equally among 4 plates. Arrange sliced chicken, pecans, and blue cheese on top. Top with nectarines.
Calories: 307 Calories From Fat: 37%
Protein: 26g Carbohydrate: 23g
Cholesterol: 62mg Sodium: 277mg