Lime Chicken on Fruited Spring Greens Recipe

Lime Chicken on Fruited Spring Greens Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

For a unique entree, serve this refreshing salad that pairs fresh fruit with chicken, greens and a tangy vinaigrette. "This salad is spectacular," notes Charlene Chambers of Ormond Beach, Florida.

This recipe is:

Contest Winning

Quick

[X]

Rate Lime Chicken on Fruited Spring Greens Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Lime Chicken on Fruited Spring Greens Recipe

Prep: 25 min. + marinating Cook: 5 min.

Yield: 2 Servings

25 5 30

Ingredients

7 teaspoons lime juice, divided
3 teaspoons minced fresh thyme, divided
1/2 teaspoon plus 4-1/2 teaspoons olive oil, divided
2 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 small garlic clove, minced
3 cups spring mix salad greens
1 medium nectarine, thinly sliced
1/2 cup fresh raspberries
1/2 cup fresh blackberries
2 tablespoons pine nuts, toasted
1/4 cup goat cheese, optional

Directions

In a large resealable plastic bag, combine 1-1/2 teaspoons lime juice, 1-1/2 teaspoons thyme and 1/2 teaspoon oil; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
Sprinkle chicken with 1/8 teaspoon each salt and pepper. Cook on an indoor grill or panini maker for 4-6 minutes or until juices run clear. Remove and keep warm.
In a small bowl, whisk the garlic and remaining lime juice, thyme, oil, salt and pepper. In another bowl, toss salad greens and nectarine. Drizzle with dressing; toss to coat.
Divide salad mixture between two serving plates. Slice chicken; arrange over salad. Sprinkle with raspberries, blackberries, pine nuts and cheese if desired. Yield: 2 servings.

Nutritional Facts 1 serving (calculated without cheese) equals 384 calories, 20 g fat (3 g saturated fat), 78 mg cholesterol, 386 mg sodium, 21 g carbohydrate, 8 g fiber, 34 g protein.

Originally published as Lime Chicken on Fruited Spring Greens in Cooking for 2 Summer 2008, p33

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.