Grilled Chicken And Nectarine Salad

1. 1

   Preheat oven to 350u00b0. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop.

2. 2

   Mound salad greens on four dinner plates. In a small bowl, stir vegetable oil, walnut oil, and vinegar to blend. Set aside.

3. 3

   Sprinkle chicken with salt and pepper. Lay on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chicken, turning occasionally, until meat is no longer pink in center of thickest part (cut to test), about 15 minutes total. Transfer chicken to a cutting board. Remove skin if desired.

4. 4

   Slice chicken across the grain 1/2 inch thick; arrange over greens. Tuck nectarine around chicken. Scatter goat cheese and pecans over the top. Stir dressing; pour over salads. Add salt and pepper to taste.

5. 5

   Nut Oils on Salad: A drizzle of walnut, hazelnut, or almond oil makes a salad dressing--like the one in this salad--rich and interesting. Until recently, though, nut oils have generally been imported and pricey. Now, less expensive oils pressed from Western nuts are joining imports in grocery stores.

6. 6

   Nut oils are good for your heart, as well as your salads. Almond and hazelnut oils are rich in monounsaturated fats, and walnut oil supplies omega-3 fatty acids. Refrigerate nut oils after opening; they turn rancid quickly at room temperature.

7. 7

   Note: Nutritional analysis is per serving without skin.

* Per serving · 4 servings · Values may vary.