I don't know about you, but I am really enjoying summer. The longer days and the amazing produce that's available are definitely making me a very happy girl. Not to mention the fact that it is "patio season" here. I didn't really know that such a thing existed until I moved to Ottawa. Most restaurants and bars here have patios, and they open them at the very first sign of nice weather. Admittedly patio season isn't very long, but Ottawans definitely make the most of it.
Anyways, this salad practically screams summer and it would definitely be best enjoyed out on your own patio or balcony. It is so light and refreshing, with hints of sweetness and a bright white balsamic vinaigrette. It may be my new favorite salad!
White Nectarine and Chicken SaladServes 2
2 boneless, skinless chicken breasts
1 tablespoon vegetable oil
Salt and pepper
2 white nectarines
1 cup cherry tomatoes
2 tablespoons olive oil
4 cups mixed spring greens
1 ounce soft goat cheese
3 tablespoons olive oil
3 tablespoons white balsamic vinegar
1 tablespoon honey
Salt and pepper
Heat the vegetable oil in a medium skillet over medium-high heat. Season the chicken breasts with salt and pepper and add them to the skillet. Cook for about 6 minutes per side.
Preheat oven to 425°F. Cut the baguette into one inch cubes. Pour olive oil over the bread cubes and mix well. Spread the bread in a single layer on a baking sheet and toast in the oven for about 8-10 minutes, flipping once or twice.
Whisk together the dressing ingredients and set aside.
Cut the tomatoes in half and cut the nectarine into small pieces. Chop the salad greens coarsely, then pour a bit of the dressing on the greens. Toss well and divide onto two plates. Top the greens with nectarines, tomatoes, croutons, and chopped chicken. Sprinkle goat cheese on top and dress with more of the vinaigrette.