INGREDIENTS:
For the Dressing:
- ¼ cup olive oil
- 4 teaspoons lime zest, plus 2 tablespoons freshly squeezed lime juice
- 4 teaspoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
For the Salad:
- 500g chicken tenderloins or cooked chicken
- 2 nectarines, pitted and sliced
- 4 cups mixed greens
- 3 tablespoons walnuts, toasted and coarsely chopped
- 2 ounces feta or goat cheese, crumbled
- 1 avocado, diced
INSTRUCTIONS:
Place all the dressing ingredients in a jar, seal tightly with a lid, and shake vigorously until completely combined.
If cooking chicken, pour half of the dressing into a large zip-top bag. Add the chicken and toss to coat. Seal the bag and refrigerate for at least 1 hour. BBQ or grill chicken over medium-high heat for about 3-4 minutes per side, or until cooked through. Set aside on a plate to cool slightly until ready to serve.
In a large bowl stir together remaining salad ingredients. Toss with remaining dressing, add chicken and serve immediately.
Recipe thanks to: https://www.theseasonedmom.com/grilled-chicken-nectarine-walnut-salad/
