Follow Our Recipe
- 4 boneless, skinless chicken breast halves (1 1/4 pounds total), tenderloins and visible fat removed
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 to 3 1/2 ounces (1 bunch) fresh watercress, tough stems removed, coarsely chopped (about 2 1/2 cups lightly packed)
- 1 medium ripe nectarine, pitted and sliced into thin wedges
- 1/2 small red onion, sliced into thin half-moons
- Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (400 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.
- Place the chicken breast halves between two sheets of plastic wrap, then pound each one to a thickness of about 1/4 inch (You can also ask the butcher to do that.)
- Whisk together the oil, balsamic vinegar, salt and pepper in a liquid measuring cup to form an emulsified dressing. Transfer 2 tablespoons of the dressing to a bowl; use it to brush the chicken all over. (Reserve the rest of the dressing for the salad; discard any dressing left over from brushing the chicken.)
- Place the chicken on the grill. Cook (uncovered) for 1 to 2 minutes per side or until just cooked through, with light char marks. Transfer to a plate.
- Toss the watercress, nectarine and onion with the reserved dressing in a large bowl. Divide the chicken evenly among individual plates. Top each portion with one-quarter of the salad, and serve right away.
Nutrition Facts: Calories: 280, Carbs: 5g, Protein: 33g Fat: 14g, Sat. fat: 3g, Cholesterol: 105mg, Sodium: 210mg, Fiber: 0g