Grilled Chicken and Nectarine Salad

Jay Decker combines grilled chicken, sweet nectarines, spicy goat cheese, and toasted pecans in a great main course salad. Cooking time: about 25 minutes.
Preheat the oven to 350 degrees. Place the pecans on a baking dish and bake until golden brown under the skin, about 10 minutes. Allow to cool, then coarsely chop.Arrange a mound of salad greens on four dinner plates. In a small bowl, combine the vegetable oil, walnut oil, and vinegar until smooth. Set aside.Sprinkle the chicken with salt and pepper. Place on a lightly oiled barbecue grill over a thick layer of medium-hot coals or over a medium-high heat on a gas grill (you can hold your hand at grill level for only 3-4 seconds); close the lid of the gas grill. Cook the chicken, turning occasionally, until the meat is no longer pink in the center of the thickest part (cut for dough), about 15 minutes in total. Transfer the chicken to a cutting board. If desired, remove the skin.Slice the chicken across the 1/2-inch-thick fibers; place on top of the greens. Roll the chicken in the nectarine. Sprinkle goat's cheese and pecans on top. Stir in the dressing; pour over the salads. Add salt and pepper to taste.Walnut oil for salad: Drizzle with nut, hazelnut, or almond oil to make a salad dressing like the one in this salad rich and interesting. However, until recently, nut butter was generally imported and expensive. Now in grocery stores, less expensive oils pressed from Western nuts are added to imports.Nut butter is good for the heart, as well as for making salads. Almond and nut oils are rich in monounsaturated fats, while walnut oil contains omega-3 fatty acids. Refrigerate the nut butter after opening; it will quickly turn rancid at room temperature.Note: A nutritional analysis is provided for each serving without the skin.