Ellie Krieger’s Balsamic Chicken with Watercress and Nectarine Salad

Serving: 4

Ingredients
  • 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
Instructions
1
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.
2
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.)
3
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.)
4
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.
5
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
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