Tomato & Nectarine Salad with Balsamic Chicken

• servings: 2 servings

Ingredients

Chicken Skewers:

1 large (8-9 oz) Boneless Skinless Chicken Breast, diced into 1 ½ to 2” cubes

Kosher Salt

½ batch Balsamic Marinade

Neutral Oil, for cooking

Tomato & Grilled Nectarine Salad:

1 Nectarine, pitted & quartered

Olive Oil

4-5 Campari Tomatoes

2 oz Fresh Mozzarella

2 pieces Focaccia

Kosher Salt, to taste

2-3 leaves of Basil, torn (for garnish)

A spoonful Pistou, for garnish

Optional:

Balsamic Glaze, for garnish

Flaky Salt, for garnish

Directions

At least 30 minutes before cooking (but actually more like 4-12 hours before cooking)…

Marinate Chicken

Place the diced chicken breast in a small bowl and add a generous pinch of salt. Mix well. Stir in the balsamic marinade, fully coating the chicken, and let it rest at room temperature for 30 minutes. For a more concentrated flavor, cover the marinated chicken and refrigerate for 4 to 12 hours (the longer, the better).

Assemble the Skewers & Cook

Preheat your grill to 450ºF.

In a small mixing bowl, combine nectarine quarters and a drizzle of olive oil – set aside.

Slice tomatoes into quarters, then thinly slice (or tear) mozzarella – set aside.

Thread the marinated chicken onto skewers (about 6–7 pieces of chicken per skewer) and set aside.

Lightly grease your preheated grill with a neutral, high smoke point oil and add the skewers to cook.

Cook the skewers for 18–22 minutes, flipping halfway. The cook time will vary based on the size of your diced chicken; once the internal temperature of your largest piece of chicken reaches 165ºF, transfer the chicken skewers to a plate and allow them to rest for 5 minutes before serving.

In the last 5 minutes of grilling the skewers, place the oiled nectarines and focaccia on the grill to lightly char.

Prepare the Salad

Transfer the grilled nectarines to a clean cutting board and slice into bite-sized pieces.

Combine the grilled nectarines, sliced tomatoes, and mozzarella. Coat with a generous drizzle of olive oil, and a pinch of salt and stir. Plate and top with basil, a spoonful of pistou, balsamic glaze (optional), and flaky salt (optional).

Serve with balsamic chicken skewers and grilled focaccia.

Notes

Grill at 450