Travels with a Gourmet

a food lover's travels, memorable meals, culinary trials and gastronomic experiences

Here’s a wonderful summer salad that I first tasted in Dubai years ago at my friend, Rima’s for lunch. It’s her favorite and it’s become one of our as well – the chicken and the nectarines are a great combination and makes a healthy yet filling meal for either lunch or dinner. We had it for dinner yesterday night and it was just right after our heavy roast lamb lunch.

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Grilled Nectarines and Chicken Salad

  • 4 boneless chicken breasts (*I use about 20 pieces of the small chicken fillets that are just underneath the breast – they’re softer and look nicer when grilled. In Spain, these are sold in packs at the supermarket and called “solomillo de pollo” or chicken tenderloin).
  • 3 small nectarines, pitted and cut into wedges(with skin or without)
  • 1 1/2 bags mixed salad greens (*I use 2 kinds of curly leaf lettuce, some arugula, fresh dill and fresh parsley)
  • 1 small red bell pepper, finely sliced (optional)

Marinade for the chicken:

  • juice of 2 oranges
  • 1 tsp. Herbes de Provence (*This is a dried spice mix of rosemary, marjoram, basil, bay leaf, thyme and lavender flowers)
  • 1 tsp. soy sauce
  • 1 Tbsp. extra-virgin olive oil
  • freshly-ground black pepper

Creamy Pine-nut vinaigrette

  • 1/3 cup pine nuts
  • 1 Tbsp. Dijon mustard
  • 1 1/2 tsp. Herbes de Provence
  • 1/4 tsp. salt
  • 1/4 cup white wine or rice vinegar
  • pinch of sugar
  • 1/2 cup extra-virgin olive oil
  • 1 Tbsp. water (if needed)
  • Mix all ingredients for the marinade in a bowl. Place the chicken in a Pyrex or glass dish and our the marinade over. Cover and refrigerate for 2 to 6 hours. Bring to room temperature before cooking.
  • Lightly toast the pine nuts in the oven for about 6 minutes. (*I use a heated non-stick pan). Place in a min-food processor and process until finely-chopped. Add the mustard, Herbes de Provence, salt, vinegar, sugar and mix. Add the oil in a thin stream and process until smooth. Dilute with water if the vinaigrette is too thick. Season to taste. (*The dressing can be made the day before. If it separates, put it back in the food processor to mix).
  • Heat a stove-top grill or grill pan with oil and heat on medium-high. Grill the nectarine pieces a minute for each side. Transfer to a plate. On the same pan, grill the chicken pieces 4 minutes per side. If using whole chicken breasts, remove to a chopping board and slice into strips.
  • Toss the salad greens in the vinaigrette and top with the chicken and nectarines. Sprinkle with red peppers, parsley and more of the vinaigrette.
  • This salad can be served warm or at room temperature.
  • Serves 6.
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3 thoughts on “Rima’s Summer salad

  1. This post has been removed by the author.

    Like

  2. Miguel says:

    I had the grilled nectarines and chicken salad for dinner just now…delicioso 🙂

    Like

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