By Late June. The Oklahoma summer-fruit season is at its peak. Saturday I drove to the Cherry Street Farmers Market with Dustin (he had a HVAC half-day Saturday morning) and we walked the small produce-vendor row picking up the small Saturday-fruit-and-vegetable haul. The nectarines were the standout: a small Tulsa-Hills-orchard vendor had a half-bushel box of slightly-bruised seconds for eight dollars. I bought a quarter-bushel.
Sunday I made baked nectarine chicken salad because the nectarines were ready and the salad-with-fruit format is the kind of bright Sunday-dinner that works for late-June and that scales for a week of leftovers. The salad: roasted chicken thighs sliced over greens with sliced nectarines, blue cheese, candied pecans, balsamic vinaigrette.
The procedure: roast six bone-in chicken thighs at four-twenty-five for forty minutes with salt, pepper, and a small drizzle of olive oil. While the chicken roasts, slice four ripe nectarines into thin wedges, crumble three ounces of blue cheese, candy a half-cup of pecans (toss with a tablespoon of brown sugar and a teaspoon of butter, toast in a small skillet for three minutes). Mix the vinaigrette: a quarter-cup olive oil, two tablespoons balsamic vinegar, a teaspoon of Dijon, a teaspoon of honey, salt, pepper. Slice the cooled chicken. Arrange on a bed of mixed greens with the nectarines, blue cheese, and pecans. Drizzle the vinaigrette.
Dustin had a short week at the shop. The small auto-shop rhythm continues to be the small steady-income-source the small family-of-three-soon-to-be-three has built around. Bobby is reasonable. The shifts are predictable. The work is the work.
Aunt Linda came over Tuesday for the small two-hour visit. She held Brayden (or in earlier weeks, sat with me while I prepped). She brought a small Aunt-Linda-thing — a small handmade card, a small jar of preserves from her late-summer-garden, a small pressed-flower bookmark. The visits have become the small Tuesday-rhythm that has held the year together.
Baked Nectarine Chicken Salad
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 ripe nectarines, pitted and sliced
- 5 cups mixed salad greens or romaine, roughly chopped
- 1/4 red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- 2 tablespoons olive oil, divided
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Preheat and prep. Preheat your oven to 400°F. Line a baking sheet with foil or lightly grease it. Pat the chicken breasts dry with paper towels.
- Season the chicken. Drizzle 1 tablespoon of the olive oil over the chicken breasts. Sprinkle evenly with garlic powder, smoked paprika, salt, and pepper, pressing gently so the seasoning adheres.
- Bake. Arrange the chicken on the prepared baking sheet and bake for 22–26 minutes, until the internal temperature reaches 165°F and the edges are lightly golden. Remove from the oven and let rest 5 minutes before slicing.
- Make the dressing. While the chicken rests, whisk together the remaining 1 tablespoon olive oil, honey, and balsamic vinegar in a small bowl. Season with a pinch of salt and pepper.
- Assemble the salad. Divide the greens among four plates or shallow bowls. Top with sliced nectarines, red onion, and crumbled feta. Slice the rested chicken and lay it over the top.
- Dress and serve. Drizzle the balsamic-honey dressing over each plate just before serving. Best eaten immediately while the chicken is still warm.
Nutrition (per serving)
Calories: 310 | Protein: 36g | Fat: 11g | Carbs: 15g | Fiber: 2g | Sodium: 290mg