Rima's Summer salad

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.