Blackened Chicken and Nectarine Salad

Source: California Tree Fruit Agreement

Yield: 24 Servings

Printer Friendly

Nutritional Information:
Nutritional Information

Ingredients

•	1 Tbsp. SYSCO Imperial/McCormick dried oregano leaves

•	2 Tbsp. SYSCO Imperial/McCormick onion powder

•	1 Tbsp. SYSCO Imperial/McCormick ground white pepper

•	1 Tbsp. SYSCO Imperial/McCormick garlic powder

•	1 Tbsp. SYSCO Imperial/McCormick ground red pepper

•	1 Tbsp. SYSCO Imperial/McCormick coarsely ground black pepper

•	24, 5 oz. SYSCO Classic skinless, boneless chicken breast halves

•	3 pints balsamic vinaigrette dressing, (recipe follows)

•	3 gal. SYSCO Natural mixed salad greens

•	3 pints diced sweet red and green peppers; mixed

•	3 pints fresh California nectarines; pitted and diced

•	96 slices fresh California nectarines; sliced for garnish

Preparation

1.	Combine first 6 seasoning ingredients; mix well. Rub chicken on all sides with mixture. Cook 3 minutes on each side, or until no pink remains, on very hot grill or in heavy fry pan. Keep warm.

2.	Combine dressing, salad greens, sweet peppers and diced nectarines in bowl; toss well. Divide mixture evenly among 24 individual serving plates. Place 1 chicken breast half and arrange 4 nectarine slices decoratively on each plate.

3.

Balsamic Vinaigrette Dressing (Makes 6 cups) In mixing bowl, combine 1 cup SYSCO Classic cider vinegar and 1 cup Arrezzio balsamic vinegar with ¼ cup SYSCO Imperial fresh lemon juice, ¾ cup SYSCO Classic granulated sugar, SYSCO Classic salt and SYSCO Imperial/McCormick pepper to taste. Whisk to blend well.

4.	Add 4 cups Arrezzio olive oil and whisk until emulsified. Use immediately or let stand for several hours to blend flavors.