Photo By: Lara Hata
- 2/3 cup pecan halves
- 2 quarts salad greens (8 oz.), rinsed and crisped
- 1/4 cup vegetable oil
- 1/4 cup walnut oil (or more vegetable oil; see
- 1/4 cup white wine vinegar
- 4 boned chicken breast halves with skin (2 lb. total), rinsed, patted dry, and fat trimmed
- Salt and pepper
- 2 firm-ripe nectarines (12 oz. total), rinsed, pitted, and thinly sliced
- 5 ounces fresh chèvre (goat cheese), crumbled
- 1. Preheat oven to 350°. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop.
- 2. Mound salad greens on four dinner plates. In a small bowl, stir vegetable oil, walnut oil, and vinegar to blend. Set aside.
- 3. Sprinkle chicken with salt and pepper. Lay on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chicken, turning occasionally, until meat is no longer pink in center of thickest part (cut to test), about 15 minutes total. Transfer chicken to a cutting board. Remove skin if desired.
- 4. Slice chicken across the grain 1/2 inch thick; arrange over greens. Tuck nectarine around chicken. Scatter goat cheese and pecans over the top. Stir dressing; pour over salads. Add salt and pepper to taste.
- Nut Oils on Salad: A drizzle of walnut, hazelnut, or almond oil makes a salad dressing--like the one in this salad--rich and interesting. Until recently, though, nut oils have generally been imported and pricey. Now, less expensive oils pressed from Western nuts are joining imports in grocery stores.
- Nut oils are good for your heart, as well as your salads. Almond and hazelnut oils are rich in monounsaturated fats, and walnut oil supplies omega-3 fatty acids. Refrigerate nut oils after opening; they turn rancid quickly at room temperature.
- Note: Nutritional analysis is per serving without skin.