Santa Barbara Salad with Thyme Rosemary Chick

A balsamic grapefruit vinaigrette gives this grilled chicken, nectarines and blue cheese salad, a fresh, fruity flavor.

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Ingredients:

• 1/4 cup extra virgin olive oil
• 1 Tablespoon fresh rosemary leaves, chopped
• 1 Tablespoon fresh thyme leaves, chopped
• 6 boneless skinless chicken breasts
• kosher salt and freshly ground black pepper
• 1 prepacked bag baby romaine lettuce, about 10 ounces
• 1/2 cup walnut pieces, toasted
• 1/2 cup dried figs, thinly sliced
• 3 nectarines, pitted (2 diced and 1 neatly sliced for garnish)
• 6 ounces Stilton blue cheese, crumbled
• Balsamic Grapefruit Vinaigrette:
• 2 Tbsp aged balsamic vinegar
• 2 Tbsp fresh grapefruit juice
• 2 tsp shallot, minced
• 1 Tbsp fresh tarragon leaves, finely chopped
• 2/3 cup olive oil
• Salt and pepper

Method

In a large mixing bowl, add 1/4 cup olive oil, rosemary, and thyme and mix well. Season chicken with salt and pepper and add chicken to bowl, turning to coat. Cover and marinate for 1 hour. Preheat grill to medium-high. Remove chicken from marinade and place chicken breasts on grill and cook 4-5 minutes per side. Let chicken cool for a few minutes, then dice. To prepare salad, in a large mixing bowl add baby romaine lettuce, toasted walnuts, figs, diced nectarines, Stilton blue cheese, Balsamic Grapefruit Vinaigrette, and diced chicken. Season with salt and pepper and toss to coat evenly. Place an equal amount of salad on 6 individual plates. Garnish with nectarine slices around the side of each plate. Balsamic Grapefruit Vinaigrette: In small mixing bowl, combine vinegar, grapefruit juice, shallot, and tarragon. Drizzle olive oil in slowly, stirring constantly. Season to taste with salt and pepper.

Notes:

Number of servings: 6

Submitted By: film_score
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