Lime Chicken on Fruited Spring Greens Recipe

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

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Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 5 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 5 min.

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, if desired, cheese. Yield: 2 servings.
Originally published as Lime Chicken on Fruited Spring Greens in Cooking for 2 Summer 2008, p33

Nutritional Facts

1 each: 384 calories, 20g fat (3g saturated fat), 78mg cholesterol, 386mg sodium, 21g carbohydrate (10g sugars, 8g fiber), 34g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Divide salad mixture between two serving plates. Slice chicken; arrange over salad. Sprinkle with raspberries, blackberries, pine nuts and, if desired, cheese. Yield: 2 servings.
Originally published as Lime Chicken on Fruited Spring Greens in Cooking for 2 Summer 2008, p33

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divainkitchen User ID: 2599449 105671
Reviewed Jun. 22, 2010

"Beautiful and absolutely delicious, everyone loved it!!"

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