Grilled Chicken Salad with Baby Spinach and Nectarines

Prepare this colorful salad with any ripe summer fruit. Try substituting a soft, creamy goat cheese for the feta and add a topping of chopped toasted pecans for extra crunch.

PREP: 25 minutes      GRILL: 10 to 12 minutes

MAKES: 4 main-dish servings

4 small skinless, boneless chicken breast halves (about 1 pound total)

1 teaspoon chopped fresh thyme

teaspoon salt

½ teaspoon coarsely ground black pepper

2 tablespoons olive oil

1 tablespoon balsamic vinegar

½ teaspoon Dijon mustard

1 shallot, minced

2 large ripe nectarines, pitted and sliced

½ English (seedless) cucumber, cut lengthwise in half, then thinly sliced crosswise

8 ounces baby spinach (see Tip)

2 ounces feta cheese, crumbled (about ½ cup)

1. Prepare outdoor grill for direct grilling over medium heat.

2. Rub chicken with thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Place on hot grill rack and grill until juices run clear when thickest part of breast is pierced with tip of knife, 10 to 12 minutes, turning over once. Transfer chicken to cutting board; set aside until cool enough to handle.

3. Meanwhile, in large bowl, with wire whisk, mix oil, vinegar, mustard, shallot, remaining ¼ teaspoon each salt and pepper. Stir in nectarines and cucumber.

4. To serve, cut chicken into ½-inch-thick slices. Toss spinach with nectarine mixture. Divide salad among 4 plates; top with sliced chicken and feta.

EACH SERVING: About 290 calories, 31g protein, 15g carbohydrate, 12g total fat (3g saturated), 78mg cholesterol, 730mg sodium

TIP: Baby spinach, with its soft, delicate leaves, is often sold in prepackaged bags. If you can’t find baby spinach, look for spinach with smooth, rather than ruffled, leaves and tender stems. Or substitute a mix of baby greens.