Ingredients
8
boneless skinless chicken breast halves
1/2
teaspoon salt
1/2
teaspoon pepper
8
cups salad greens (from 10-oz. pkg.)
2
medium nectarines, pitted, sliced (about 1 1/2 cups)
1
red onion, thinly sliced
1
cup pecan halves, toasted
1/2
cup fresh blueberries
1
cup purchased raspberry-poppy seed or poppy seed salad dressing
Preparation
Heat gas or charcoal grill. When grill is heated, sprinkle both sides of chicken with salt and pepper; place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.
Divide salad greens evenly onto individual serving plates. Top each with nectarines, onion, pecans and blueberries.
Cut chicken into slices; arrange in center of each plate. Drizzle each with 2 tablespoons salad dressing.
