Balsamic Chicken with Watercress and Nectarine Salad

Before the weather turns too cold, keep the grill warm with this delectable combination of flavors, from "The Colombian"

Balsamic Chicken
With Watercress and Nectarine Salad

4 servings

You can substitute another leafy green, such as baby kale or arugula, or a different stone fruit, such as peaches or plums.

4 boneless, skinless chicken breast halves (1¼ pounds total), tenderloins and visible fat removed

3 tablespoons extra-virgin
olive oil

2 teaspoons balsamic vinegar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 to 3½ ounces (1 bunch) fresh watercress, tough stems removed, coarsely chopped (about 2½ cups lightly packed)

1 medium ripe nectarine, pitted and sliced into thin wedges

½ small red onion, sliced into thin half-moons

If using a gas grill, preheat to medium-high (400 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Place the chicken breast between two sheets of plastic wrap, then pound each one to about ¼ inch. (You can also ask the butcher to do that.)

Whisk the oil, vinegar, salt and pepper in a liquid measuring cup to form an emulsified dressing. Transfer 2 tablespoons of the dressing to a bowl; use it to brush the chicken all over. Reserve the rest of the dressing for the salad; discard any dressing left over from brushing the chicken.

Place the chicken on the grill. Cook uncovered for about 1 minute per side or until just cooked through, with light char marks. Transfer to a plate.

Toss the watercress, nectarines and onion with the reserved dressing in a large bowl. Divide the chicken evenly among individual plates. Top each portion with a quarter of the salad, and serve right away.

Per serving: 280 calories, 33 g protein, 5 g carbohydrates, 14 g fat, 3 g saturated fat, 105 mg cholesterol, 210 mg sodium, 0 g dietary fiber, 4 g sugar

Find the original link to the recipe here:

http://www.columbian.com/news/2015/sep/22/dish-turns-chicken-salad-on-its-head/